Anchovies for professional use
A totally natural and traditional process, based on age-old techniques used for more than 100 years. The fresh anchovies are beheaded and then placed in layers separated by salt in a barrel. They are left to mature for at least 6 months, until they reach their perfect maturation point. This time in the cellar is key to guarantee the authentic and characteristic flavor of our anchovies.
It is important to keep it in a cool environment never above 15º. In the case of salted anchovies, once the can is opened, make sure that the anchovies are always completely coated and covered with brine (the combination of salt and water that coats the anchovies inside the can). And for the anchovies in olive oil, in order to maintain all its flavor for up to five days, keep them preferably covered and submerged in this olive oil.
Anchovies hold a special place of honor in the kitchen, not only because of their delicious flavor and versatility, but also because they have a number of unique properties:
- High biological value protein source.
- High content of OMEGA 3 fatty acids, which our body does not generate by itself.
- Rich in vitamins A, D, E and K, which help strengthen the immune system.
More durability, better usability
Our formats for professionals are designed to make work easier. In addition to finding them in a wide variety of sizes, our containers have an easy-open system to handle them more comfortably and make their handling safer. They are easy to store and many of them also have an added plastic lid that allows the contents of the container to be kept in perfect condition for longer once opened.