Anchovies

The anchovy is obtained from the larger of the species, through a process inherited from the ancient Romans, salting.

A gastronomic product of high quality, valued for it's characteristic aroma, obtained from a long process of salting. Throughout the salting process, the fish's own blood and a long process of curing, gives it it's own characteristic aroma.

The anchovy is carefully filleted, and each fillet checked one by one to guarantee the quality of the product.

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