Santoña, 1997, a single focus: Cantabrian anchovies matured in sea salt for a minimum of 12 months before hand-filleting, longer than most. The range is deliberately narrow. Products reach Michelin-starred restaurants across Spain and are distributed in more than 20 countries. Named for the bocarte, the Cantabrian anchovy.
Tin of choice
ProductBrandSpecies
Wild Bluefin Tuna BellyDon BocarteBluefin TunaOctopus with Smoked Paprika (Pulpo a la Gallega)Don BocarteOctopusAnchovy Fillets in Extra Virgin Olive Oil 6/7Don BocarteAnchovyWild Red Tuna BellyDon BocarteBluefin TunaBoquerones In Vermouth VinegarDon BocarteAnchovyBonito Tuna VentrescaDon BocarteWhite TunaWhite Cantabrian Anchovies Marinated in apple cider vinegarDon BocarteAnchovyBluefin Tuna Belly In Olive OilDon BocarteBluefin TunaCabo DE Peñas Sardines in Hot SauceDon BocarteSardineWhite Cantabrian anchovies marinated in vermouth vinegarDon BocarteAnchovyWhite Achovies Marinated in Apple Cider VinegarDon BocarteAnchovyWild Bluefin (Atun Rojo) Belly (Ventresca) in Olive OilDon BocarteBluefin TunaSliced Bonito Del Norte - Albacore (Lomo Laminado)Don BocarteWhite TunaWhite Tuna - Bonito del NorteDon BocarteWhite TunaWhite Tuna Bonito in Olive OilDon BocarteWhite TunaBonito Del NorteDon BocarteWhite TunaSliced Bonito TunaDon BocarteWhite TunaAnchovies Fillets in EVOODon BocarteAnchovy
