Hazas Anchovies in Smoked Butter

Make no mistake: this tin is as much about the butter as the anchovies. Hand-deboned Cantabrian anchovies, matured in sea salt, are set in rich smoked butter. The result is unctuous, savoury and gently smoky, with the butter softening the salt and carrying the smoke through every bite.

Hazas, a small artisanal cannery in Lastres, Asturias, made this tin with Rooftop Smokehouse of Barcelona, who smoke the butter. It won three stars at the Great Taste Awards. The butter makes up almost half of the tin and the anchovies about a fifth, so this is as much a spread as a conserva.

This is a chilled tin. Keep it in the fridge and take it out about 20 minutes before eating, so the butter softens. Lay the anchovies and a spoonful of butter over warm toast or crusty bread. Melt a little over steamed new potatoes or grilled vegetables. Or tip the lot into a pan with pasta and a squeeze of lemon.

Per 100 g

Ingredients: Butter (milk) (47%), sunflower oil, anchovies (Engraulis encrasicolus) (fish) (21%).

Allergens: Contains fish and milk.

Product Details

• Origin: Asturias, Spain
• Net weight: 70 g
• Storage: Chilled product. Keep refrigerated. Remove from the fridge about 20 minutes before eating. Once opened, keep refrigerated and consume quickly.
• Shelf life: See tin for best before date.
• Consumption: Suitable for general consumption. Not suitable for those with fish or milk allergies.