Cantabric anchovies fillets in the cheap kitchen plate made by gr.550 for large consumers, dishwashers and pizzas.
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Cantabric anchovies fillets in the cheap kitchen plate made by gr.550 for large consumers, dishwashers and pizzas.
It is in the Cantabrian Sea, a sea of passage between the cold waters of the north and the more temperate ones, which have always been producing the best anchovies in the world. The raw material is the Engraulis encrasicolus, European anchovies, which by size and taste of meat does not equal.
The anchovy is cleaned and washed in water and salt, dried and placed in barrels in which it goes to rest for a long time; this is the "maturation" of the product, fundamental for achieving a high quality standard of the final product.
This phase takes about 5/6 months, up to 10 months, depending on the size of the anchovies.
Once the desired degree of maturation is reached, the anchovies are another 2 months in a controlled environment for product stabilization; completed the cycle, anchovies are ready for packaging that is done strictly by hand.
Each layer called "camata" consists of 10 anchovies, alternating with salt until composing the 32 layers of this majestic tin.
The Cantabric anchovy is a product that combines a high quality artisan process, with a centuries-old marine tradition.
Angelo Parodi has always been a quality guarantee brand in the world of preserved penthouse.
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