Canned food Il Nonno

Canned Il Nonno Canned Il Nonno produces Anchovies in Salting since the NINETEENTH century, only developing anchovy of the species Engraulis Encrasicolus. A long tradition in canning, and an Italian family linked to the conserved in salting is born “IL NONNO” The line of Anchovies in oil is made with their salted anchovies, which are hand-crafted, one at a time from the first time after being fished. This process as artisan of the development of the Anchovy in the which does not intervene in any industrial machinery, make the anchovy stand out your high quality. This line of exclusive product, the Anchovy in the Premium oil is made with the salted Anchovies of long maturation in the own warehouses of the canning, so that the balance of shades that you want for your end product. Canned Il Nonno brings together the wisdom on the Anchovy salting from the first Sicilian who arrived in the shores of the Cantabrian Sea, looking for the best raw material on the planet. Santoña, the cradle of the best anchovies in the world. Santoña is a municipality located in Cantabria, with a great seafaring tradition. Surrounded almost entirely by the cantabrian sea and 40 minutes from the capital. It is a reference to the world of anchovies, and produced there the best anchovies, the anchovies of Santoña elaborate with bocarte of the bay of biscay to the coast of spring, the best quality. The first to settle in this area were the italians who came in search of fishing quality. Of an Italian family descended the owners of preserved Il nonno, who decide to continue the family tradition by creating some anchovies Premium developed as they did in the beginning, respecting the traditional techniques of their ancestors. What is the difference between anchovy and boquerón? The difference between anchovy and anchovy is more easy than it seems. Both come from the bocarte, and are obtained in function of the mode of preparation of this. If the bocarte is marinated with vinegar and oil gets the anchovies, of whitish colour and a strong taste, whereas, if the bocarte prepares and mature salted or in brine you get the anchovy, of a reddish-brown. Canned Il nonno makes the development of the anchovy through a process of salting of long duration. What is the format of anchovies Il nonno is this? The format Premium anchovies Il nonno corresponds in grams to the double octavillo of other canning. We found 16 fillets of medium size that have been developed with bocarte of the bay of biscay of course, and have been in salting an average of 2 years, a time much higher than that of other anchovies. With this time in salting is achieved that the anchovy range shades that are more relevant. It is elaborated in an artisanal way, without the use of any machine, to be able to present a steak with great precision, cleanliness and taste. It is recommended to enjoy 2, 3 or 4 people. How to store Anchovies Il nonno? The anchovies Il nonno must always be kept in refrigerated. This is a semi-preserve, and therefore in need of cool and avoid the heat, which can affect the quality of the anchovies salándolas. It is recommended to consume the can completely once it is opened, as when in contact with air, can go losing quality. If it is not finished at the time, must be stored in the refrigerator again and finish them as soon as possible. What kind of fish is the anchovy? The anchovy is not a fish, but that is the result of the development of bocarte. The bocarte is a blue fish. With “Anchovies IL NONNO-From the NINETEENTH Century...” will have in their hands a centuries-old tradition , we hope you enjoy this great product.