Cantabrian anchovies

Cantabrian anchovies are considered the best in the world. And yet this tradition stems originally from Italy. The Sicilian fishermen who came to Cantabria were the first to realize that there was an anchovy fillet there, larger than they had ever seen before. They demonstrated their processing techniques and set up canneries including Sanfilippo in 1896, which still today is the only company to cure its anchovies in salt for two years before processing them entirely by hand and canning them in oil. Sanfilippo Anchovies “seguramente son las mejores
anchoas de España” (“definitely the best anchovies in Spain” – Carlos Maribona – Abc Gastronomia). The finest anchovies since 1896.