Canned food Juanjo

Canned Juanjo Canned Juanjo, Santoña (Cantabria), Spain, was founded in 1989 by Juanjo And Hope, on the basis of a large experience in the canning sector of the Anchovies from the Cantabrian sea in Santoña where you have worked all your life, so begins one of the recognized companies in many of the best restaurants and specialty shops of this country. Canned Juanjo believed that there was a segment of the market, small yes, but who would know to appreciate a production of a smaller but traditional and artisan as was the authentic Anchovy from the Cantabrian sea in Santoña, made the whole of life and not as imposed by the hypermarkets and supermarkets, so I was without cover and began to draw up Anchovies from the Cantabrian sea with a premise very clear: to always Work with Cantabrian Anchovy, olive oil, and scrupulously respect the traditional process of production. Canned Juanjo is looking for a format of traditional elaboration of the Anchovies from the Cantabrian sea and a sale is not crowded, only coming to the true connoisseur of this great product. Santoña, the cradle of the best anchovies in the world. Santoña, located in the Cantabria region, is a coastal town that is surrounded almost entirely by the cantabrian sea, so it has a long maritime tradition and offers facilities for this sector, in addition to being a sea where you will find the best specimens. Since the late NINETEENTH century Santoña it was gradually established as the place to get the best bocarte, bocarte of the bay of biscay, and were establishing ever more factories to be able to devote to the development of the anchovy, consolidating its position as the leader in the world of the anchovy. Was born here Preserves Juanjo with a great tradition and passion for the world of the anchovy. What is the difference between anchovy and boquerón? Differentiate between anchovy and anchovy is an easy task. The anchovy is the result of the processing in the salting and ripening of bocarte, reddish-brown, while the anchovy is obtained as a result of marinating the bocarte in vinegar and oil. The latter has a strong flavor and is whitish in color. Both are products of great taste and quality. Canned Juanjo is dedicated to the development of anchovy from Santoña from many years ago now, is his great passion and are a few anchovies, artisanal high quality. What is an anchovy 00? For years we used the term anchovy 00 to refer to a anchovy large. It is not a unit of measure established, and the conserveros not use it, but it has been spreading this concept among the lovers of this product. This type of anchovy is difficult to capture, and units are very limited. In the tambourine of 10 fillets of anchovies Preserved Juanjo you can find 10 anchovies larger-than-usual. What is the format of anchovies Juanjo is better? The difference between the formats lies only in the amount of steaks they offer, as the taste, cleanliness, presentation and quality is the same regardless of the format. To decide which format to choose, bear in mind the number of diners. The octavillo contains about 8 anchovies, so it is suitable for 1 person. The format high restoration with 10 anchovy of larger size would be ideal for 1 or 2 people, What is recommended for 2-3 people is the double octavillo, with 16 threads. From 3 persons would fare better formats tambourine 180, 280 and 550 grams, which contain 20/25, 45/50 and 55 fillets of anchovies respectively, by changing the format according to increase the diners. In all its formats, you can enjoy a anchovy of great quality, made with traditional techniques. How to store Anchovies Juanjo? The main point for the conservation of Anchovies Juanjo is to keep them in the refrigerator as they are a semi-preserve, and they need to be cold. In order to enjoy them it is recommended to take them out of the fridge 20 minutes before you can find the salt and the oil dissolved. In addition, it is recommended to open the format that is going to consume it as once opened they lose their qualities and do not know as anything more open that a few days after. That is why it is always best to finish the can, and in the event that about to enjoy them as soon as possible, and keep them always in the refrigerator. The format in tin favors the conservation of the anchovy to give it greater shelf life, better presentation and avoiding the affect of the light and the vapor that may be created in the glass jars. Canned Juanjo offers the authentic anchovies of Santoña elaborate handmade with care and dedication.