Anchovies fishing take place during few months of the year, it starts during the spring, in March, and end in August. The best months are June and July when the anchovy is in the better conditions for a good processing, because of after the winter it has a lower lipidic contents. They are used only anchovies fished in the Mediterranean. The fish taken on the work benches is strewn with sea salt, the only antiseptic and preservative treatment, and immediately submitted to the head and entrails removal. These procedures are executed manually by a careful staff specialized by years of experience in this sector. The following stage is the pickling, the fish is dipped in the saturated pinckle for eliminating the blood and the fatty substances. This stage is followed by the salting; after have been washed with the clean saturated pinckle, the fish is placed in containers and arranged in alternate layers of salt. Then we must wait three or four months for the maturity.

When the anchovies arrive to the right maturity degree, with its rosed colour, its characteristic smell and its palatable taste, than it is possible to proceed with the fish threading. The desquamated anchovies are opened in half, cutting open along the back-bone, in this way the anchovy is separated in two filets. The filets so obtained are prepared in glass vases and in tins full of sunflower oil or olive-oil. Then the containers are closed, washed, labelled and packed. So our anchovies are ready to arrive on your tables with all the genuineness with which have been produced.