The boquerons (marinated anchovies) NASSARI are elaborated from the best prime material,obtained from our seas. Boquerons NASSARI is a fish that has been fished in the Mediterranean Sea, North Atlantic and the Cantabrian sea. They are produced by firstly being cleaned in abundant water, then marinated with wine vinegar and salt, this is how they obtain their characteristic flavour, colour and texture.
Product cleaned one by one, by hand.
The anchovy (Engraulis Encrasicolus) is obtained from the larger of the species, through a process inherited from the ancient Romans, salting. A gastronomic product of high quality, valued for it’s characteristic aroma, obtained from a long process of salting. Throughout the salting process, the fish’s own blood and a long process of curing, gives it it’s own characteristic aroma.
The anchovy is carefully filleted, and each fillet checked one by one to guarantee the quality of the product.
Catalan Pork Sausage
- The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal and eat only acorns during this last period
- The exercise and diet have a significant effect on the flavour of the meat; the ham is cured for 36 months. This grade is divided into black-label jamón 100% ibérico de bellota, produced from pure-bred Iberian pigs, and red-label jamón ibérico de bellota from free-range pigs that are not pure-bred.
- The next grade is called jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
- The third type is called jamón ibérico de cebo, or simply, jamón ibérico it is cured for 24 months and is the most popular due to its cheaper prices and shorter curing time. This ham is from pigs that are fed only grain.