Ortiz Anchovies

These anchovies come from the Cantabrian Sea, an area known as the best fishing ground for top-quality anchovies. The fish are caught in April, May, and June using the traditional purse seine method.

Immediately after being caught, the largest anchovies are deheaded and carefully packed into cans with the proper amount of salt.

The anchovies are then arranged in a fan-shaped pattern, with each layer alternating with a layer of salt. They are then pressed to remove excess fat, ensuring optimal curing. The anchovies are then cured for eight months in special curing cellars, where temperature and humidity are precisely controlled.

After curing, each anchovy is cleaned by hand, filleted, and preserved in oil.