Processing anchovies in Cantabria is still a traditional art. Upon arriving fresh to the processing facility, they are gutted, placed in barrels with salt-layer separations and weighted to bring the water and fat to the surface. Once the fish has matured, about 3-7 months, it is washed, boned, and canned with high quality olive oil.
Anchovies are rich in Omega-3 fatty acids, iodine, calcium, Vitamins A, D, B12, B6, B2 and unsaturated fatty acids such as linoleic acid.
These exquisite anchovies, packed in the finest Spanish olive oil, are hand-packed according to traditional methods.