Anchovies

The production process is carried out exclusively according to ancient salting methods, respecting the curing time for the product and using salt as the only preservative.

Processed in Sicily, only by skilled, expert hands, our anchovies and Cantabrian Sea anchovies undergo rigorous microbiological, chemical, sensory and metrological controls throughout all phases, from washing and brining to filleting and packaging, guaranteeing maximum safety.

Our Anchovy Fillets, in olive oil or seasoned with garlic and parsley, are an essential product to keep in your pantry, so that you always have a tasty solution on hand that will add a special touch to your culinary creations. You can eat them as they are, or as a base for sauces and pasta, on toast with a slice of tomato or a slice of avocado, paired with mini buffalo mozzarella balls, to make a mousse with olives and capers, or simply in a salad.

Our Cantabrian Sea Anchovies, fished in the cold waters between the north coast of Spain and the south-west of France, are certified as “Sustainable Fish” and stand out for their firmer flesh, perfect for eating “pure” on a slice of bread toasted in the oven, with butter or cream cheese, and wild fennel.