Angelachu Preserves
Angelachu is much more than a cannery: it's a family legacy born in Santoña, where salting, hand-pressing, and olive oil come together to capture the soul of the Cantabrian Sea. From Grandma Josefa "Angelachu" to today, we craft anchovies, bonito, bocartes, and other treasures of the sea with meticulous craftsmanship, taking care of each phase of the process and respecting authentic flavors.
Each can is a tribute to the pure product, to the craftsmanship that does not give in to immediacy, and to the origin that tastes of the sea. Here, tradition does not age: it becomes exquisite.
The hands that gave flavor to a name.
Josefa Angela García, “Angelachu”, started in Santoña at a very young age, working as a kneader, filleteer, and packer of anchovies. Over the years, with her husband and children, she forged a workshop where craftsmanship was the law. In the summers, the grandchildren listened to stories while watching how barrels of salted fish were opened, how the fillets were washed, and how the anchovies were packaged with patience and detail.
That family legacy, of smell, of touch, of slow time, is what endures today at Conservas Angelachu. We don't just make preserves, we make memories, we make identity: real anchovies made by hand, as always.
