Collioure anchovy cream 460g

Spread or base for salad dressing.

Fresh anchovies are salted with "half-coarse" sea salt (reserved for the final packaging brine) in a proportion of 30 to 50% depending on the outside temperature, then aged for 24 hours to 15 days to allow drainage before being hand-decapitated, gutted and placed in clean barrels, with layers of anchovies and salt, in a proportion of 10 to 15%.

A weight of 25 to 80 kg presses on the lid to allow the salt to penetrate the tissues of the anchovy during maturation, which lasts from 3 to 12 months at 15°. The salter constantly monitors the maturation process to ensure an optimal result. Then comes the packaging stage.