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Cuca Anchovy Fillets are salt-fermented in the traditional manner before being packed and tinned in olive oil. Found in the cold waters off Cantabria, these anchovies have a high fat content that, along with the short curing process employed at Cuca, results in a fresher, creamier anchovy, albeit one with a shorter shelf life.
We use them on just about everything in the Movida restaurants - drapped across fresh crunchy Cos lettuce, under a dollop of goats curd on toast, mixed into the early stages of a braise to add a level of savoury deliciousness...