These anchovies are produced and hand-packed using the traditional, time-honored method famous to Cantabria, Spain. Sustainably caught with the 'purse seine' method during the Spring harvest when the anchovy is found close to the coast.
Arriving fresh to the facility, the anchovies are cleaned, packed in barrels between layers of salt and then weighed to bring the water and fat to the surface. The fish undergoes a slow maturation process of at least 4 months and then washed, de-boned and tinned with Spanish olive oil.
The Spring harvest is characterized by a bright gray-green color with flavors that are slightly sweet, aromatic and slightly bitter due to the fat content.