Don Bocarte - Cantabrian Anchovies in Olive Oil
Anchovies are salted in barrels before being preserved in high-quality Spanish olive oil. With a great texture and balanced flavours, these anchovies are so good we recommend simply enjoying them with some great bread, but they can be also used to add flavour to all kinds of dishes. Please note, this product must be stored refrigerated.
With generations of 'know how'.... Don Bocarte are tinned Spring anchovies caught at their very best in the ports of Santoria, Gijo or Ondarra in the Cantabrian Sea (Bay of Biscay). They are cured in salt for 10 months and specially preserved for optimum flavour. The artisanal manufacturing process is carried out by exceptionally skilled workers and takes place in the beautiful port town of Santoria by the Cantabrian sea.
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Don Bocarte - Cantabrian Anchovies in Olive Oil
Anchovies are salted in barrels before being preserved in high-quality Spanish olive oil. With a great texture and balanced flavours, these anchovies are so good we recommend simply enjoying them with some great bread, but they can be also used to add flavour to all kinds of dishes. Please note, this product must be stored refrigerated.
With generations of 'know how'.... Don Bocarte are tinned Spring anchovies caught at their very best in the ports of Santoria, Gijo or Ondarra in the Cantabrian Sea (Bay of Biscay). They are cured in salt for 10 months and specially preserved for optimum flavour. The artisanal manufacturing process is carried out by exceptionally skilled workers and takes place in the beautiful port town of Santoria by the Cantabrian sea.
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Description
Anchovies are salted in barrels before being preserved in high-quality Spanish olive oil. With a great texture and balanced flavours, these anchovies are so good we recommend simply enjoying them with some great bread, but they can be also used to add flavour to all kinds of dishes. Please note, this product must be stored refrigerated.
With generations of 'know how'.... Don Bocarte are tinned Spring anchovies caught at their very best in the ports of Santoria, Gijo or Ondarra in the Cantabrian Sea (Bay of Biscay). They are cured in salt for 10 months and specially preserved for optimum flavour. The artisanal manufacturing process is carried out by exceptionally skilled workers and takes place in the beautiful port town of Santoria by the Cantabrian sea.
