Organoleptic features :
These selected pieces, of uniform size accoding to the different formats available, are a real delicacy for the senses. It generates a mouthfeel of fullness, which is experienced when the piece is undone due to its smooth texture and careful handling.
In the elaboration of the “Small Sardines of the coast in olive oil” you have to follow a series of steps. In the first place, the reception of raw materials (always fresh) takes place, arriving at the facilities directly from the port.
After reception, the fish is decapitated, eviscerated and it tail is cut. All parts are cleaned by hand by the staff in a brine bath and packed according to size. Then the turning and cooking of the fish pieces in the direct steam cooking tunnel takes place.
One of the key steps to achieve our exclusive flavor is the addiction with the best olive oils of Andalusia. Subsequently, the hermetic sealing of the cans is carried out, as well as the sterilization in autoclaves to obtain a totally sterile product.
At this point, the cans are washed and dried before proceeding with the cartoning and boxing . The process concludes with the storage of the product for its later expedition.