Ortiz anchovies


The famous Ortiz anchovies are carefully prepared and filleted, one by one. They are caught in the spring fishing season and processed immediately to retain their full flavor and sea breeze. They are then matured in salt barrels for at least a 6 month period. Once they reach the best point of maturity, they are filleted one by one by hand and then packed in olive oil or salted. Anchovies from the species Engraulis Encrasicholus are the most popular in the world. Thanks to this careful traditional preparation process, Ortiz anchovies are distinguished by their high quality, fresh flesh and rich taste. Simply top notch.

If you’ve ever heard of the ‘fifth taste’, a term often used by chefs in their kitchens and derived from the Japanese word ‘Unami’ meaning ‘delicious’, Ortiz anchovies are the ultimate confirmation of the term. Thanks to their intensity and combinability with meat, pasta or pizza they have the potential to take off many dishes and any menu. A real taste treasure.