Catalonia

Northeastern Spain, where the Mediterranean coastline and the culinary traditions of Barcelona meet a distinct conservas heritage. L'Escala, on the Costa Brava in Girona province, has been curing anchovies since ancient times: the Greeks fished the same bay, and the salt-curing tradition has continued without interruption for centuries. L'Escala anchovies are made from Cantabrian-caught fish processed by hand in the Catalan style, distinct from the Santoña method and protected under their own denomination. Producers including Callol Serrats and Pujadó Solano are among the oldest continuously operating anchovy houses in Spain. In Barcelona, the Espinaler brand, founded in 1896, anchors a vermouth-and-conservas bar culture where tins are opened tableside: the tradition was made internationally famous when Anthony Bourdain filmed at the original Espinaler bodega in Vilassar de Dalt.