We still do it by hand
Our preserves maintain the history and tradition of things well made. We make each product following a careful artisanal process, learned and improved over five generations.
Hand-made
A careful artisanal process, learned and improved over five generations is used to make our canned Tuna and Anchovies, as well as our other specialties.
This “know-how” together with a demanding selection of the best raw materials, ensures that our preserves are of exceptional quality.
How do we make our products?
Tuna production process
The first thing we do is select the freshest and best specimens at the port. We quickly move them to the factory where we again monitor their freshness and quality and classify them according to their size. We manually remove the viscera and head. Next, we cook them at approximately 98° for about three hours, depending on the size. Once the tuna have cooled, we place them on trays and, one by one, by hand and with great care and skill, we remove the skin, thorns and any dark spots that may remain. Next, the loins, neck and belly are separated. This cleaning phase, by hand, is very important to obtain intact and perfectly clean loins. This is, in part, what makes our canned Tuna have that exceptional appearance, with white, tasty and appetizing meat that they boast. Lastly, and always by hand, we place the tuna in the can or jar and add the olive oil. Finally, we sterilized him.
Anchovies production process
We bring the anchovies very fresh to the factory and immediately remove the head and gut and classify them by size. This is where the salting process begins. We place the anchovies by hand in barrels concentrically and between layers of salt, superimposing one on top of the other. Finally, they are pressed by placing some weights on the top. After pressing, we let them rest for six to eight months at a temperature that ranges between 13 and 16 ºC, until they take on the reddish color and aroma we are looking for. After this time, we begin the cleaning phase, a hand process that requires a lot of care and experience. One by one we eliminate the remaining salt, we remove the central spine, the rest of the skin and small lateral spines, leaving the two loins perfectly clean and “shaved.” When we have a few loins ready, we put them one by one in the can or jar and add the olive oil.
