Spain is one of the great homes of conservas, but there is no single Spanish style. From the rugged Atlantic coast of the north to the warm waters of Andalusia, each region brings its own seafood, traditions and flavours to the tin.
 
A Tour of Spain is a journey through seven of the country’s great food regions, with each tin offering a taste of the place it comes from.
Begin in the Basque Country with Ortiz’s exceptional anchovies, before heading west to Cantabria for delicate Alalunga seabass in pesto sauce. On Spain’s north-eastern Mediterranean coast,
Catalunya brings us L’Escala’s petite sardines in olive oil — simple, delicate and beautifully prepared.
 
Then comes Galicia, the beating heart of Spain’s conservas tradition and home to some of the country’s finest seafood. We’ve included two tins from opposite parts of this great region: Paco Lafuente’s large sardines in olive oil from the southern Galician coast, and Mary Pepa’s smoked mackerel fillets from the north. Together, they offer two distinctly different expressions of Galicia and its remarkable connection with the sea.
 
Continue west along the northern coast to Asturias, where Agromar pairs plump mussels with the region’s famous apple cider vinegar, before finishing in Andalusia with Herpac’s superb tuna loin from Spain’s southern shores.
 
Seven regions, seven producers and seven very different tastes of Spain — all brought together in one delicious tour.