The only anchovies in the world cured entirely with Himalayan Pink Salt are produced in Laredo, Cantabria. It is here where the family company Codesa, several times awarded in Europe for its careful craftsmanship, developed this exquisite gourmet product that combines the best of the sea and the mountains.a.Recientemente has received in Brussels 3 stars, the highest score, in the iTQi Superior Taste Award, the only seal of quality in taste awarded by opinion leaders, chefs and sommeliers awarded with stars Michelin.Por one side, Edición Limitada-Serie Rosa gathers top quality anchovies. For this product, Codesa always uses the Engraulis Encrasicolus variety from the Cantabrian Sea, different from those from other seas, which is fished by purse seine, the most selective, ecological and traditional method, and from among all the specimens, caught at dawn during the spring months to guarantee their optimum quality, the company carefully selects the best calibre.Por. On the other hand, Codesa uses the purest salt, free of contamination and rich in iron, calcium and magnesium, to cure its anchovies. Himalayan Pink Salt, where the fish remain for about twelve months before being hand-cleaned and filleted, is extracted from primitive fossil oceans and provides multiple health benefits. Not only does it contribute to the proper mineralization of bones, but it helps prevent muscle cramps or regulate the body's water content and internal fluids.To finish, the process is closed when the anchovies are wrapped in a select organic extra virgin olive oil before being packaged. This last gourmet ingredient, elaborated by the multi-awarded Almazaras de la Subbética, puts the finishing touch to an article as select as it is healthy.
Ingredients:
Anchoas (pescado), aceite de oliva virgen extra ecológico y sal rosa del Himalaya.
