Salted anchovy fillets, already filleted and boneless, matured in wooden barrels and vacuum-packed. Ready to put on the plate.
The anchovies, caught with purse seine nets, are salted using the method of the fishermen of the Campanian coast and mature entirely in wooden barrels.
They are then filleted and boned before vacuum packing, which keeps their aroma until opening. There is nothing to prepare.
The small pack saves opening a large jar for a single plate. On bread with lightly salted butter, a tomato salad or a focaccia.
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Salted anchovy fillets, already filleted and boneless, matured in wooden barrels and vacuum-packed. Ready to put on the plate.
