The artisan tradition of Angelachu
For true anchovy purists, choosing Angelachu is a return to the origins of Cantabrian flavour. This small family business in Santoña has earned the respect of the culinary world for a very simple reason: they refuse to industrialise their processes. While others blanch the fish to peel it quickly, here the anchovies are cleaned cold by hand using the traditional "sobado" method, removing the skin piece by piece so as not to alter the original texture.
This dedication shows in every tin. When you buy Angelachu anchovies, you take home a product cured in salt for just the right time and cleaned with an artisan skill that is hard to find today. The result is firm anchovy fillets, naturally reddish in colour, with an intense, clean flavour and none of the cooked aftertaste of modern processes. It is the ultimate choice for anyone who wants the best of Santoña in their pantry.
