Anchovies ‘en salazón’ (in salt) are the perfect way to prepare anchovies to your liking. They are packed fresh, with very little salt between the layers of anchovies, and are ready to be prepared, they can be filleted with a knife and served with extra virgin olive oil.
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 best. This time in the cellar is key to guarantee the authentic and characteristic flavor of our anchovies.
We prepare our anchovies in organic olive oil using traditional methods. Matured in barrels for a minimum period of 6 months and individually filleted with a razor blade to be packed in organic olive oil. The Basque Council for Organic Agriculture and Food (ENEEK) endorses this product.
It is important to keep it in a cool environment and never above 15º. 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). We recommend not throwing away the liquid inside the can.
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:
Have you heard of the fifth taste? Umami is a common term in top chefs’ kitchens. This Japanese word, which means delicious flavor, is very present in anchovies. Its intensity and versatility make it an ingredient capable of enhancing many dishes, including meat, pasta and pizzas. Add it to your recipes as a final touch to the dish to enjoy all its flavor.
SUBSCRIBE TO OUR
Ortiz Community
