Cantabrian origin anchovies, filleted by hand, salted raw and matured in vats for 6 to 8 months. We then add first cold-pressed organic olive oil. These anchovies are Hugh Fearnley Whittingstall’s favourite anchovy and we’re not surprised.
The fillets are very fine, not bony or harsh. Salted for 6 months in big vats of hand harvested Trapani sea salt to preserve and then decanted and packed individually into jars in which we add an organic olive oil, extra virgin from the first cold pressing.
Hugh Fearnley Whittingstall’s favourite anchovy. Salted for 6 months in hand harvested Trapani sea salt and packed individually into jars with a local organic olive oil.