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What do we find in this can of Rueda anchovies in olive oil?
In this pack of anchovies in olive oil, we find anchovies in the two formats that this canning company uses to be able to taste and discover the differences between both proposals.
With a great value for money, this product is perfect for lovers of anchovies, without entailing a high price.
- 3 Cans of Rueda Anchovies of 50gr in Olive Oil
- 3 Cans of Rueda Alta Restoration Anchovies in Olive Oil 110gr, with a content of 10 loins.
Conservas Rueda is a small family business that has dedicated its entire life to the artisan production of Cantabrian Anchovies with great effort from day one. The company started with two operators and little by little, over the years they have gotten a larger workforce. With only one year on the market in 1998, it won the first prize in recognition of the best Cantabrian Anchovy made by hand through a blind tasting held at the first “Anchovy Fair” in Santoña.
These anchovies are the result of a careful selection in which only the highest caliber fish caught in the Cantabrian during spring is chosen. They are made by hand by hand rubbing, which consists of removing the skin of each of the fish extracted from salting with nets, one by one. With this, all the properties and characteristics of the raw material are maintained, before its manual filleting. They look for the highest quality of the anchovy, treating it with the greatest care and professionalism, with an anchovy matured in salting for a time greater than 12 months, which offers it its flavor and more characteristic color than those of less time.
Selecting the Perfect Format
In this case, we find the two available formats of Rueda anchovies.
The 50gr format, or also known as "octavillo", is perfect to enjoy alone or accompanied since its average content is 6/8 small fillets.
The 110gr High Restoration format is designed for small meetings as it is confirmed by 10 large loins.
Tradition of Anchovies in Olive Oil
Among the first Italian salting producers to come to Santoña, one name must stand out: Giovanni Vella Scaliota. Vella had arrived in Santoña sent by the prestigious Neapolitan firm Angelo Parodi, dedicating himself to the salatori profession (saladores). His merit was inventing anchovy fillets in oil.
The salted anchovy had to be cleaned at the time of consumption (as is still done now) and once prepared, take it natural or with a little butter to soften its salty flavor as it used to be served in Italy.
Signore Vella, began to be obsessed with the idea of carrying out these tasks in the factory and canning the anchovy to sell it to the consumer directly, for this he began to carry out the entire process in the factory: cleaning the salting and then forming two strips or fillets, removing the central spine and canning the strips in cans, using melted butter as a topping.
The price of butter was too expensive, so it was replaced by olive oil, giving rise to the anchovies that we all know.
How to taste Rueda Anchovies in Olive Oil?
To enjoy the anchovies you have to remove the can from the refrigerator about 20 minutes before it is going to be consumed, so that the salt and oil dissolve completely (they solidify when cold) and you can enjoy their maximum flavor.