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Ortiz buy their sardines at auction houses (lonjas) on the north coast of Spain. The fish are carefully beheaded and gutted by hand before being washed and prepared for cooking.
They are briefly fried in oil before being tinned in olive oil. A la antigua describes those products on which the silver skin is kept on the fish.
|Nutrition -||Per 100g|
|Energy||798kJ / 191kcal|
|of which saturates||2.4g|
|of which sugars||0g|
|* Typical values per 100g|
Conservas Ortiz has been processing tuna and anchovies in Cantabria and the Basque Country, on the northern coast of Spain, for more than 120 years. Their business is centred on rod and line caught bonito and anchovies from the Bay of Biscay, which are still largely manually processed in their small factories.
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