Gildas with Cantabrian Anchovy — 30 Units Original Pintxo | SalazonArte
The original gilda: Cantabrian anchovy, guindilla pepper, and olive, hand-threaded. 30 units ready to serve. The Basque pintxo in your home. Buy online.
Best if used by approximately: 6 months from purchase, kept refrigerated and covered in their oil. The exact date is on the product label.
The canonical recipe for the Basque pintxo: Cantabrian anchovy + guindilla pepper + olive. No more, no less: the original Gilda.
First-quality Cantabrian anchovy — the soul of the pintxo, with its deep saltiness and firm flesh.
Guindilla pepper with a subtle spice, which invigorates without overpowering; the green and fresh counterpoint of the olive completes the bite.
Assembled by hand, one by one, in an artisanal way.
Pack of 30 units: the large round — designed for gatherings, celebrations, or incurable Gilda lovers.
In extra virgin olive oil, which protects and rounds out the whole.
Ready to serve: open, skewer, and enjoy.
Flavor: the perfect triangle — the salty intensity of the anchovy, the spicy and vinegary touch of the guindilla, and the juicy smoothness of the olive. The sweet-sour-salty-spicy bite that defines the quintessential pintxo.
Texture: the smoothness of the anchovy, the fresh snap of the guindilla, and the firm flesh of the olive: three textures on one stick.
"Gildas" Skewers in Sunflower Oil – 830 g - 30 Units
Energy: 754 kJ / 183 kcal
Fat: 16.7 g— of which saturates 2.41 g
Carbohydrate: 4 g— of which sugars <1 g
Protein: 5.6 g
Sodium: 2.05 g
Omega-3: 0.18 g
Omega-6: 5.25 g
As tradition dictates: cold, in one bite, with a red vermouth, a txakoli or a manzanilla. Also with a very cold beer.
The perfect start: first pintxo of any meal among friends — it whets the appetite and sets the bar high.
For celebrations: with 30 units, it's the party format — tray, toothpicks and a guaranteed hit.
House tip: let them temper for 10 minutes out of the fridge and serve them with a drizzle of their own oil on top.
Do you prefer anchovy and boquerón together? That's our other gilda: the "matrimonio" banderillas — the perfect pair for a comparative tasting.
The original pintxo from San Sebastián's bars, where it was born in the 1940s and named after the film "Gilda." Handcrafted with Cantabrian anchovies and selected by SalazonArte, specialists in anchovies, cured fish, and appetizers at the Central Market of Valencia.
Keep refrigerated (0-5 °C) at all times.
Always keep covered in their oil, even after opening.
Once opened, consume within 4-5 days.
Avoid direct light and heat sources.
FISH, SULPHITES
Olives, anchovies from Cantabria (fish), gherkins, extra virgin olive oil, vinegar.
