The Anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and optimum-sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. The anchovy fillets are prepared by hand and traditionally. Preparing a good anchovy requires three major factors: a long maturing period under controlled temperature, the salted anchovies must be properly washed in order to achieve the right saltiness and finally slicing them “conscientiously” so as to cut and get rid of all the bones.
INGREDIENTS: Cantabrian ANCHOVIES (Engraulis Encrasicolu), olive oil, salt.
For allergens see ingredients in bold.