A great anchovy needs no introduction—only the right bread and a few moments of appreciation. Spain's finest anchovies turn a simple aperitif into an expression of true gastronomy: firm, plump and impeccably clean fillets, patiently cured and preserved in olive oil that enhances their flavour without overpowering it. They are among the most celebrated delicacies in the Spanish pantry and, when carefully chosen, among the most unforgettable.