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.
This is a product for true gourmets. It offers an infinite amount of elaborations as the final customer will be the one to extract the anchovy from the salt where it has matured and then work it depending on how they will present it. A prestigious format perfect for restaurants and true food lovers who value the quality and artisanal process that Conservas Nardin boasts.