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|Country of Origin||France|
|Ingredients||Anchovies, sea salt, brince|
|Preparation||The salt is removed after 30 minutes of soaking and rinsing in tap water. After soaking open the enchovy, remove the backbone, and dry the filets on absorbent paper. They are then ready to use as appetizers in salads or on pizza.|
|Storage||Keep refrigerated at maximum 59*F|