Anchovy juice 100 ml

The product is made with anchovies fished in the Mediterranean Sea, subject to processing within 24 hours of capture.

Decapitated, manually eviscerated anchovies are placed in a container with alternate layers of fish and salt. 

Completed the layers, the product is "pressed" with more weight in the first 48 hours.

The first liquid (first 48 hours) is not used.

The following liquid is collected and poured out in the containers of the anchovies (ideal temperature 18-20° C). 

At the end of the maturation process (about 4-5 months), is the last stage of the process: the liquid previously poured out into containers of anchovies, through a hole made in the bottom of the container, is transferred into another container to be filtered and placed in glass bottles. 

The end result is an amber-colored liquid with a strong full-bodied taste.