Hand-packed by a third-generation, family-owned cannery on the Cantabrian coast using an artisanal process perfected over decades. Sourced from Europe's first and only MSC-certified sustainable anchovy fishery. Caught in the Cantabrian Sea by fishermen using the purse seine fishing method. Semi-preserved through a salt-curing process that lasts for six - twelve months. Packed into tins with premium Spanish extra virgin olive oil, sourced directly from farmers in Northern Spain.