Conservas Board
The Spanish tin collection
A board built entirely from conservas: ventresca tuna belly, boquerones en vinagre, and anchovy fillets — each in their own section, surrounded by picos, olives, and EVOO. This is how conservas are eaten in Spain — straight from the tin, on a board, with bread and wine. No cooking, maximum impact.
Ingredients
- Bonito del Norte Belly Tuna “Ventresca” fillets from Bermeo, Spain. 4 oz.
- Hand made picos camperos in a wood fired oven. 6 bags.
- Yurrita Premium Anchovy fillets from the Cantabrian Sea, Spain. 3.5 oz
- Premium Marinated White Anchovies "Boquerones en Vinagre" 3.5oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Hand-picked Manzanilla Olives from Andalucia | 13 oz
Preparation
- Open each conserva tin. Arrange the ventresca, boquerones, and anchovy fillets in separate sections on a board.
- Keep the tins' olive oil — drizzle it over the fish or pour into a small dish for dipping.
- Add manzanilla olives, picos camperos, and lemon wedges to fill the board.
- Finish with a drizzle of fresh EVOO and flaky salt over the boquerones.
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