Kiele

Founded in 2002 by two friends in the unlikely inland location of Socuellamos, Ciudad Real, Kiele specialises in semi-preserved fish. The company began with anchovies in vinegar, then invented its signature product, the Anchodina, a salt-cured sardine loin prepared using anchovy techniques, after the Prestige oil spill cut off their Cantabrian anchovy supply. Now present in major Spanish supermarkets, Kiele sources raw materials directly from Spanish fish markets and uses only natural preservatives: vinegar, oil, and salt.