Olasagasti anchovies, hand-prepared San Sebastian-style, with garlic, cayenne pepper and wine vinegar. These are not salt-cured so the taste is different to what you might expect of anchovies. Bocarte is the Spanish name for the anchovy before it is cured. This tin contains a “ración” or large tapa of 12 premium fish, omega-3 rich, and mildly spiced. Donostia is the Basque name for San Sebastian, Donostiarra the name the city’s residents go by. The anchovies are caught in Spring when they are in peak condition, in the Bay of Biscay’s Cantabrian Sea.
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