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.
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:
- 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.
Do you know what Umami is?
Umami is a Japanese word used to define what is known as the “fifth flavor”, in addition to the basic flavors of sweet, acidic, bitter and salty. It literally means delicious flavor, since its origin is the union of umai meaning delicious and mi meaning flavor.