Salted anchovies

When at the end of the 19th century,
the first Sicilians specialised in
processing salted anchovies in
the ports of the Cantabrian coast,
Sanfilippo was already one of them.
From that pioneer, four generations
have continued with this precious
work without interruption, singlemindedly
building this product. The
processes are 100% traditional and
artisan. Only large salted anchovies,
without exception, are used to
produce the fillets in oil, cured for two
years in cans, cleaned and packed
one by one with the utmost care and
attention by specialist staff. “Tiras”
anchovies are whole fillets of around
13cm in length; “Bocados” are the
central parts of the fillet.