from the Spanish Company: Herpac
Anchovies in Vinegar
Hand made with fresh anchovies graded according to size; each anchovy is cleaned and checked to obtain only the best fish. It is marinated in vinegar, salt and oil are added, and it is then thermo-sealed and frozen in a tunnel at -40C for a minimum of 48 hours.
150 g., in transparent tray
Anchovy filets, vinegar, sea salt, sunflower oil
Mojama de atún, IGP Barbate
The mojama is a cured product elaborated with the loins of tuna. This lean muscle mass is found between the sirloin and tarantelo and before the black tail. Once cured it is one of the most exclusive and valued products on the market.
In bar or in blocks