We started up in January 2013, in order to recover the family tradition, we began to elaborate the Cantabrian Anchovies M. A. REVILLA®.
Our Cantabrian anchovies belong to the Engraulis Encrasicolus speciment, captured in the fishing grounds ( FAO 27 ) of the Cantabrian Sea during the coastal of spring, when the fat balance is optimal so they become the most sought after and tasty in sardines in the market.
We select the best in size and quality, and take them to our facilities in Santoña, Cantabria, where we start an artisanal process of maturing them in salt for a period that goes from 10 to 15 months. Then, after they are cured, we remove the skin, scales, thorns and excess salt, “rubbing” each one by hand. Finally our experts carve and dry them in the traditional way.
To make them we only use the best possible raw materials: sea salt, organic butter and extra virgin oil. For this objective, we have become the meeting point between the knowledge of the S.XIX salazoneros masters, and the most modern processes and techniques.
This allowed us to obtain in 2013 the support of the president of the Cantabrian region Don Miguel Angel Revilla and use his name under the promise that all our products “will be of the highest possible quality and that 2% of the profit will be donated to ”La cocina Economica“ of Santander, run by the religious Daughters of Charity, who daily serve many food rations to the people more in need.
Since then, we haven’t deviated from our goal and our products are proof of that. Anchovies M.A. Revilla is created with the objective of producing the best anchovies at the place where the best anchovies in the world are made.
With the same enthusiasm, in April 2016 CHABUCA® was born, offering an exquisite and varied selection of products in which you will discover flavours and textures that will remind you of “the sea”. more information.
We wish you enjoy them!