Yurrita buys the anchovies directly from the fishing boats at the port, choosing those with the most suitable sizes and then brings them to the factory where they are eviscerated and beheaded, strictly by hand. They are then placed in barrels for maturation, alternating anchovies and salt. The fish will remain in the barrels for at least 12 months. The anchovies destined for sale in salt , once riped, are packed in tins and covered with a proper layer of salt.
Cantabrian anchovies preserved in salt.