Anchoas en Mantequilla Pasiega Conservas Catalina 12/14 Filetes 110 g

Cantabrian anchovies cured in salt for over a year, then cleaned and set into pasiega butter, the butter of the Cantabrian valleys, at thirty-five percent against fifty percent fish and fifteen percent olive oil. The butter blunts the salt and turns the anchovy into something closer to a spread than a fillet. Keep it cold, and spread it thick on toasted sourdough.