Anchoa (Cured Cantabrian Brown Anchovies) Citrus Fruits We recommend eating either chilled

We recommend eating either chilled or fully

This sunflower seed oil

moisture loss over the course of dry-aging concentrates the already-celebrated flavor of this beef and allows for a beautifully crusty sear

Producing meat of this caliber requires a complex mix of wildness and well stewarded land -- the birds’ behavior must match their nature

Its loose grain and deep beefy flavor make it a favorite among chefs who know where to look

Anchoa (Cured Cantabrian Brown Anchovies) Citrus Fruits We recommend eating either chilledUsing nothing but salt, these Cantabrian anchovies are cured for 8 months before being rinsed, delicately fileted, and packed by hand in olive oil. We like to use these plump, briney filets atop a caesar salad, or chopped up and tossed into a pan of spaghetti and garlic for an easy but delicious weeknight dinner.