MENAICA ANCHOVIES IN EXTRA-VIRGIN OLIVE OIL 250gr

Menaica anchovies are fished on calm sea days between April and July in the Cilento region.
fishermen go out at sunset and spread their nets offshore, barring their passage at night, using a special technique that derives from the centuries-old experience of the ancient Greeks.
The special feature of this technique is precisely the net, which is called “MENAICA.” It selects only the largest anchovies, which, nervous and darting, become agitated, losing much of their blood in a short time.
The fishermen withdraw the net to the surface by hand and extract the fish one by one, cleaning them directly of the entrails and head, and placing them in boxes.

The anchovies are immediately processed, first washing them in brine, and then arranged in traditional earthenware jars, alternating with layers of artisanal sea salt from Trapani.
Seasoning takes place in so-called magazzeni, cool, damp rooms, and lasts at least three months.