MILD ANCHOVIES
The best anchovies are sourced from the Cantabrian Sea. The fierceness of this sea, the variations in salinity and temperature of its waters, all add up to ensure that the raw material that comes to us is of the highest quality.
We, the women of the sea, prepare it piece by piece, with care and respect. That’s how we put these anchovies of incomparable meatiness, flavour and texture on your table, ready to enjoy!
SOFT XL ANCHOVY
The best of the best! This preserve is prepared with the largest, most exquisite quality pieces, which is a real temptation, one of life’s little pleasures.
The XL anchovies are handled by the team’s most experienced and expert artisans. It’s a very delicate job, which requires a great deal of skill to protect the texture of each fillet. Only they know how to take the utmost care in rubbing each red anchovy to make sure that no bones are left. A true art form!
Are bigger anchovies better?
Of course! The meatiness of these pieces provides an unbeatable dining experience and the flavour is milder.
And why is it milder? Because they are cured with less salt. Although they have the same proportion of salt as our own small anchovies, the pieces are longer and wider. This way the salt is better distributed and the flavours are balanced.
This results in a very fine texture, an intense aroma and an incomparable flavour. Warning: once you try it, there’s no turning back…
origin
The name Santoña stands for quality anchovies. Our town is the home of the anchovy – it was here we began to preserve them in this way.
Did you know that the first salted anchovy was prepared by an Italian? Giovanni Vella Scaliota was one of the Italian businessmen who settled in the village at the end of the 19th century, attracted by the wealth of our sea. Giovanni wanted to enjoy anchovies without having to clean them. That’s why he came up with the canning process that has survived to the present day. Thanks, Mr. Vella!
Rosalita’s anchovies are caught in the Cantabrian Sea by the fishermen of the Santoña Association (founded in 1982). To prepare them, we follow the same manual process as always. Take a look…
origin
The name Santoña stands for quality anchovies. Our town is the home of the anchovy – it was here we began to preserve them in this way.
Did you know that the first salted anchovy was prepared by an Italian? Giovanni Vella Scaliota was one of the Italian businessmen who settled in the village at the end of the 19th century, attracted by the wealth of our sea. Giovanni wanted to enjoy red anchovies without having to clean them. That’s why he came up with the canning process that has survived to the present day. Thanks, Mr. Vella!
Rosalita’s anchovies are caught in the Cantabrian Sea by the fishermen of the Santoña Association (founded in 1982). To prepare them, we follow the same manual process as always. Take a look…
Tradition
Our grandmothers and great-grandmothers, women of the sea, turned canned anchovies into a true art. Anchovies from Santoña are a delicacy, a culinary gem whose fame crosses borders and extends across time.
We are all Rosalitas, and we still use the traditional methods of processing and preserving. Recipes from those in the know never fail!
Tradition
Our grandmothers and great-grandmothers, women of the sea, turned canned anchovies into a true art. Anchovies from Santoña are a delicacy, a culinary gem whose fame crosses borders and extends across time.
We are all Rosalitas, and we still use the traditional methods of processing and preserving. Recipes from those in the know never fail!
CRAFTWORK
We put the cleaned and headless anchovies in salted barrels, where they are kept at room temperature for about four months. Then we hand rub them, one by one, to remove the salt and skin. We wash them, dry them well and polish the fillets. Want to see how we do it? Press play!
CRAFTWORK
We put the cleaned and headless anchovies in salted barrels, where they are kept at room temperature for about four months. Then we hand rub them, one by one, to remove the salt and skin. We wash them, dry them well and polish the fillets. Want to see how we do it? Press play!
Flavour
The flavour of anchovies from Santoña is incomparable. But don’t take our word for it! Anchovies are also known as ‘the ham of the sea’ and those from Santoña stand out for their aroma, their smooth flesh and their intense flavour – yummmmm!
Not only do they taste delicious: they’re also good for you. They’re rich in protein and fat, plus they have all the benefits of oily fish. Did you know that they help reduce blood fats? Especially cholesterol. Anchovies provide you with iron, sodium, potassium, phosphorus, calcium and vitamins A and B. Definitely a superfood!
FLAVOUR
The flavour of anchovies from Santoña is incomparable. But don’t take our word for it! Anchovies are also known as ‘the ham of the sea’ and those from Santoña stand out for their aroma, their smooth flesh and their intense flavour – yummmmm!
Not only do they taste delicious: they’re also good for you. They’re rich in protein and fat, plus they have all the benefits of oily fish. Did you know that they help reduce blood fats? Especially cholesterol. Red anchovies provide you with iron, sodium, potassium, phosphorus, calcium and vitamins A and B. Definitely a superfood!
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White anchovy
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