Anchovies in Butter

Anchovies in ButterM. A. Revilla's Anchovies in butter is more than just a tin of anchovies its a culinary homage to history. Inside are 8 to 10 hand filleted anchovies from the pristine Cantabrian Sea, preserved not in oil, but in smooth organic butter. This unique preparation revives the way anchovies were enjoyed in Italy at the end of the 19th century, when Italian salters, short of fish on their own coasts, travelled to Santoa in northern Spain. Their work

M.A. Revilla's Anchovies in butter is more than just a tin of anchovies — it’s a culinary homage to history.

Inside are 8 to 10 hand-filleted anchovies from the pristine Cantabrian Sea, preserved not in oil, but in smooth organic butter. This unique preparation revives the way anchovies were enjoyed in Italy at the end of the 19th century, when Italian salters, short of fish on their own coasts, travelled to Santoña in northern Spain. Their work transformed the town into what is still known today as “The Cradle of the Anchovy.” The butter tin format is both charming and practical: it shields the fillets from air and light while infusing them with a mellow richness that balances the anchovies’ natural saltiness. Before serving, leave the open tin at room temperature for 30 minutes — the butter will soften into a velvety cream, making the anchovies even more luxurious to spread or pair with bread. These anchovies are an authentic taste of maritime tra