Cuttlefish, known as Cachón in the villages surrounding the Bay of Santander, are a tradition of Alvaro and Pablo’s family and they have used their Grandmother’s recipe for the sauce made using it’s own ink.

Caught in the spring when the cephalopods move towards the coast to breed. Small boats using trammel nets, with sustainability in mind, fish the Cantabrian coast at dawn before markets open. This is when Alalunga sources the products that will be hand-packed into tins the same day.

It is a tin encapsulating a time and tradition of Cantabrian