Traditional preparation of anchovies and select appetisers
The entire anchovy-cleaning process is done using traditional methods and without using any machinery.
Step 1 (curing in salt)
Our anchovies must spend a minimum of 6 months in salt in suitable containers.
Step 2 (cleaning by hand)
We clean the anchovies by hand under the tap with a trickle of water, separating the two fillets and removing as many bones as possible.
Step 3 (drying)
Once cleaned, we leave the anchovies to drain and dry, using special techniques.
Step 4 (packaging)
Our anchovies are packed by hand, fillet by fillet, to guarantee the quality of our products.
Gourmet products for sophisticated palates
We offer a wide variety of products of different qualities, calibres and in various formats to satisfy any requirement.
Traditional cocktail-stick appetisers
Using our anchovies as a base ingredient, we then put together our cocktail-stick appetisers using top quality products.
Artisanal anchovies in vinegar
Using the best fresh anchovies, and after they have been treated to eliminate the risk of anisakis, we start marinading them with a good quality vinegar, salt and water without including any type of additive, thus obtaining a delicious result.
The whiteness that characterises our anchovies is achieved solely and exclusively by the fact that we use absolutely fresh ingredients. We do not add any additives to achieve false results.