Producing semi-preserved anchovies requires a very gentle production method using only fresh anchovies. This is a natural maturation process and the curing time is of paramount importance. They are kept in barrels for at least six months before filleting and packaging them in olive oil.
Once the fresh anchovies have been topped and gutted, they're placed in layers separated by salt and then aged in barrels for a minimum of six months until they've matured to just the perfect point. Like wine, cheese and ham, the curing time in storage is one of the key factors to achieving a rich aroma, an intense flavour and the meaty texture of the anchovy.
Salt-cured anchovies are highly prized by gourmets since they maintain 100% of their authentic flavour, but they also require special care to preserve and prepare them.
Once the container of salt-cured anchovies is opened, it is very important to keep the remaining anchovies completely covered with the wet salt (or brine) to prevent spoilage.
To start filleting anchovies, they first have to be gently cleaned with cold water to remove the salt. Then they are sliced into two fillets and the backbone is removed. They are again cleaned carefully, placed in a dish with olive oil and, lastly, seasoned with garlic and parsley. We suggest let them rest a few moments before they're eaten.
Anchovies can be cleaned with a fine, dry cloth. This technique – while more laborious – is the most traditional; done this way, it preserves a more intense and authentic anchovy flavour.
Once they've been barrel-cured to exactly the right point, expert hands fillet them one by one and then package them in olive oil. Once the jar of anchovies has been opened, we suggest to maintain the anchovies fully covered with olive oil so they maintain their quality.
The result is an exquisite delicacy with an intense aroma, meaty texture and unmistakable flavour.
The traditional way: with salt, time and patience.
Six months of developing their taste, then hand filleted and packaged. One by one.
Our marinated white anchovies in vinegar with extra virgin olive oil are prepared in the most traditional way. No additives or preservatives are added.
They're cleaned with water and left to macerate in vinegar and salt without any additives or colours added to enhance their whiteness. Once they reach the perfect level of maceration, they're packed in trays with olive oil, garlic and parsley.
They must be kept refrigerated between 0 and 4° C and – since they're prepared in the traditional way – they should be eaten within three months.
Our anchovies are ready to eat, but you can season them to taste before eating. The most expert gourmets rave about their mild flavour, meaty texture and unique aroma.
