The secret of the exceptional quality of these anchovies lies in: - Selection of the best raw material: Authentic Cantabrian anchovies (Engraulis encrasicolus) caught between the months of April and June (Spring coast). - Slow maturation in salt: The anchovies are matured in salt for a period of one year until they acquire the optimal texture and flavor. - Desalting, cleaning, and filleting by hand: Once the anchovies are at their optimal maturation point, they are desalted in clear water and undergo meticulous cleaning of scales and bones by expert hands. The result is an anchovy with a brownish-orange color, firm texture, very clean of scales and bones, with a very balanced salt content and a very pleasant flavor that lingers in the mouth. A true gastronomic treasure.