Founded in the Middle Ages, the preservation of salted anchovies is still the best way to preserve this product, caught in spring, throughout the winter. The anchovies, exclusively fished in the Gulf of Salerno from March to July, selected, beheaded and gutted, are salted and placed in layers, with the classic head-tail method, in typical wooden containers called "terzigni". The tortie is closed with a lid called "tompagno" on which a weight is placed to press the anchovies. The terzigni are stored for 6 months in a cool and dry place. After this period the anchovies are ready to be consumed and stored until the following spring
Pack of 200 Gr.