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Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
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In the 19th century, through what was known as the wine and fish route, the products of the plateau were exchanged with fresh fish from the Cantabrian Sea. Rufino Arroyabe began with this barter and after several years of marketing these products, Rufino Arroyabe decided to build a canning factory and combine it with the wine bar. In those times, the preservation of fish was achieved either by salting or pickling, these being the origins of pickled Bonito del Norte cans and salted anchovies. With the help of his son, Rufino Arroyabe Ruiz de Azua, new products were added to the initial range and the production process of preserving was improved, until a product of quality and exquisite taste was achieved. Around the 1960s they moved to a new facility, in the same town of Bermeo, and implemented the first preserves in olive oil. In 1996, the current factory was built on the outskirts of Bermeo, allowing technological innovation to be combined with artisanal production. Since its beginnings and until today, the brand has distinguished itself by producing all its range of preserves and semi-preserves manually, following techniques that have been used for centuries in homes on the Basque coast. The vast majority of preserves are made with fish from the Cantabrian Sea, where the highest quality and most valued species are found on the market.
In the 19th century, through what was known as the wine and fish route, the products of the plateau were exchanged with fresh fish from the Cantabrian Sea. Rufino Arroyabe began with this barter and after several years of marketing these products, Rufino Arroyabe decided to build a canning factory and combine it with the wine bar. In those times, the preservation of fish was achieved either by salting or pickling, these being the origins of pickled Bonito del Norte cans and salted anchovies. With the help of his son, Rufino Arroyabe Ruiz de Azua, new products were added to the initial range and the production process of preserving was improved, until a product of quality and exquisite taste was achieved. Around the 1960s they moved to a new facility, in the same town of Bermeo, and implemented the first preserves in olive oil. In 1996, the current factory was built on the outskirts of Bermeo, allowing technological innovation to be combined with artisanal production. Since its beginnings and until today, the brand has distinguished itself by producing all its range of preserves and semi-preserves manually, following techniques that have been used for centuries in homes on the Basque coast. The vast majority of preserves are made with fish from the Cantabrian Sea, where the highest quality and most valued species are found on the market.
