Ortiz Anchovies 47g

Ortiz has cured anchovies on Spain's north coast since 1891. These Cantabrian anchovies are salt-cured for six to twelve months, then washed, trimmed and filleted by hand before being packed in olive oil. The long cure is what gives a real anchovy its deep savoury intensity. Lay them over buttered toast, drape one across a boiled egg or melt a fillet into a pan sauce. Once opened keep them under oil in the fridge and eat within a few days. 47.5g tin.