Anchovies

Fished in the warm waters of the Southern Mediterranean south of Sicily and Calabria by local boats, processed in a ­small factory by hand, left to mature in large vats filled with sea salt and then packed 6 to 8 months later in a local green and fruity.
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Anchovy Fillets in olive oil

Hugh Fearnley Whittingstall’s favourite anchovy.  Salted for 6 months in hand harvested Trapani sea salt and packed individually into jars with a local organic olive oil.    Fished in the...
£5.25
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