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E-mail : leonardo@conservasleonardo.com

T. (+34) 942 60 80 20​

F. (+34) 942 60 80 21

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Did You Know ?

WHY LEONARDO ?

It is important to choose well the anchovies. To chosse properly, you must be aware about how is choosen the raw materials. Beisdes the manufacturing process allow the anchovie to get this delicious savor.

 

FOR THE QUALITY OF THE RAW MATERIAL USED

Because we only and exclusively use top quality raw material for our canned and salt-packed products: “Cantabrian Anchovies” caught at the best time (April, May), always in keeping with traditional fishing methods.

FOR A CAREFUL SELECTION

Because we only select the best lots of "Engraulis Encrasicholus" anchovies from the Cantabrian sea, the basis for our products.

FOR OUR PROCESSING METHODS

 Because all of our anchovy products are processed following a demanding and painstaking traditional craft process, perfected and handed down from generation to generation, all under strict monitoring and control, for full quality assurance.

FOR IT'S UNIQUE TASTE

Thanks to their aroma, texture and exquisite bouquet, all of our products are unique and exclusive.

A SMALL BITE,  GREAT BENEFIT 

The anchovies have a lot benefit for your helth.

To present you the differents benefits of the anchovies, we will first demonstrate  the nutritional contribution.

QUALIY NO. 1 :

Its Omega 3-rich fat helps us flush the cholesterol and triglycerides from the arteries, and although it is a fatty fish, it is not high in calories, therefore it could and should be part of all diets, even weight-loss diets.

QUALIY NO. 2 :

They provide a great amount of quality Protein, necessary to repair all tissues and a basic aspect in developing muscles, very recommendable during infancy, teen years and pregnancy, as these are all periods that require a higher amount of this nutrient.

QUALIY NO. 3 :

High content in calcium, and therefore beneficial to bones, high in minerals such as iron, phosphorus, magnesium, iodine and zinc, which contribute to growth, as well as being directly linked to the immune system and an important protein metaboliser.

QUALIY NO. 4 :

They contain Vitamins A, D and E, and also some of the B group, but especially D, highly recommendable for strengthening skin and the immune system, and helping prevent certain types of cancer.

THE QUEEN OF THE CANTABRIAN SEA

The Cantabrian anchovy, also known as "Engraulis encrasicolus" is a pelagic species (it lives between water levels, at changing depths), gregarious (shoals of fish) and short-lived (between three and four years). One of its main features is that it is at the first level of the food chain, meaning that it only eats plankton but, in turn, it is gobbled up by larger species. Its enormous mouth, which has led it to be called "bocarte" (a noun etymologically related to mouth) in Cantabria when eaten fresh, is precisely due to its feeding on plankton.

THE "COSTERA" OF THE ANCHOVY : 

The Cantabrian anchovy is caught in the spring months, when the shoals of fish come close to the coast in order to complete their reproductive cycle, which is determined by the water temperature. This approximation to the coast has traditionally been called The “Costera” of the Anchovy.

Anchovies are caught with seine nets, a fishing system that is highly environmentally-friendly.

The boats identify the fish shoals and surround them from the surface, dropping the nets into the sea, while turning the boat in a circle, describing a 360º angle. When the circle is complete, the net is closed on the bottom, preventing the fish from escaping. The fish are taken out of the net with an enormous boat net called “zalabardo”. Anchovies are brought on board alive. This fishing method is highly selective and environmentally-friendly.

CONSERVATION : 

Al igual que otros tantos pescados, la anchoa se ha conservado desde antiguo en salazón, esto conllevaba que, antes de su consumo fuese necesario un cierto tratamiento de la pesca. Es a finales del siglo XIX, cuando se da con el método, el cual va a permitir la conservación de la anchoa después de su fileteado, el resultado es el filete de anchoa en aceite, el procedimiento más conocido y extendido en la actualidad para su consumo.

 
 

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