There is a reason Ortiz anchovies are so plump and delicious. Caught off the Cantabrian coast of Northern Spain, they are cured in salt for five months before being hand filleted and packed in olive oil. Use in your next steak tartare, on top of a pizza or even on toast.

Each tin will contain approx 47,5g of salted anchovies. 

Refrigerate after opening and refer to packaging for use by date information.