We work the anchovy in a centuries-old way. After cleaning the catches, we carry out a rendering process in which we add salt to the anchovies. We give great importance to the quantity and quality of the salt used, experience has taught us to keep it in an optimal state and grammage. After this we store the fish in barrels that together with the salt and a pressing process will mature for months, this process is varied depending on the temperature and will be constantly supervised by the salting expert.
At the right moment we separate the anchovies from the salt that were compacted together in the barrel. We then remove the skin and proceed to dry it. Then they will be filleted with a knife by our artisans who will remove the bones and prepare them to be placed in jars and cans together with the vegetable oil. We offer a wide range of presentations and weights to satisfy all kinds of needs. We are true masters in this tradition.