Don Bocarte Cantabrian Anchovies, 100g Crackers garlic and a splash of

garlic and a splash of soy and they’ll soak up every bit of flavour while holding their shape beautifully

emulsifier: mono and diglycerides of vegetable origin fatty acids

stirred into a curry or eaten straight from the bag

Included in the set are ingredients that appear time and again in the recipes and are often quite hard to come by

Don Bocarte Cantabrian Anchovies, 100g Crackers garlic and a splash ofDon Bocarte are widely regarded as the benchmark for Cantabrian anchovies. Caught in the cold, fat rich waters of the Bay of Biscay during the short April to June spring season, the anchovies are salt cured for a minimum of eight months in traditional barrels in Santoa, then hand filleted one fish at a time by the local sobadoras. The result is ten to twelve firm, mahogany fillets per tin, packed in Masia el Altet single estate extra virgin olive oil.