Each spring our factory starts a period of feverish activity that lasts until June, which is when the anchovy season ends in the Cantabrian Sea.
We buy our own fish at the auctions of the guilds and then take them to our factory where we begin the delicate process. We remove the heads from the anchovies and then salt the fish; they are kept in salt for between six and nine months which is essential if they are to mature. Once this time has passed we treat them one by one, removing the skin and part of the salt. The expert hands of the women of Santoña wash them and dry them before filleting them with great care and placing them in the tins and jars covered with olive oil.