Founded in the Spanish seaside town of Santoña (Cantabria), the secret of our luxury anchovies and tuna lies in premium selection and meticulous, hand-made processing that fully respects the artisan tradition.
I made my husband a few anchovy canapés for a socially distanced 40th this summer. I was put off anchovies when I was younger but our guests were raving about them so I tucked in and they were amazing! Consorcio’s have a subtle taste and we’ve since added them to pizzas and other pasta recipes.
My wife and I added some of the albacore tuna fillets to a tomato, cream and tuna pasta. We didn’t realise the fillets would be so large so only used half a jar. (We previously used tinned tuna flakes.) The flavour was something else! Meaty yet soft, and completely transformed a simple family meal we’ve been making for years. Thank you!
The pole and line tuna fish initially caught my attention because of the sustainability aspect, and I made a quick jacket potato and mayo lunch. The taste was definitely better/fresher than the normal brand I use, so I will be trying other Consorcio products in the future.
I made a simple lunch whilst working from home with Consorcio's Tuna in olive oil. It’s the perfect larder item to make a super easy but tasty dish with a dash of Himalayan salt and diced cucumber in a pitta. I only had a small tin but it was more than enough!
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