This semi-preserved product belongs to a limited and numbered series. 

After a careful selection of the raw material (Engraulis Encrasicolus, captured in the Cantabrian Sea during the spring coastal season with purse-seine gear), they launch exclusive manufacturing processes and long maturation to achieve the best Salting, the starting point for this "Anchovy Fillet in Olive Oil." 

Given the nature of the product, and its production method inherited from our ancestors, one of its identifying characteristics is the lack of homogeneity. It is not surprising that this anchovy is not identical from one campaign to another, between batches or numbers of the same series. 

The fundamental thing is to maintain the unique flavors and nuances of Sanfilippo Salting and achieve excellent cleaning. 

With this preserve you have centuries of tradition in your hands, we hope you enjoy this wonderful product.