Pelazza Anchovy fillet

Product Introduction The Anchovies are anchovies that can be used on a daily dining table on a daily dining table. It has inherited the Spanish Anchovies industry, which has grown as a traditional Spanish industry. It is salted within 24 hours after catch, aged, and carefully removes skin and bones, and is carefully packed with salt and dust filled with salt and sunflower oil. You can enjoy the taste of the anchovies simple. It is an easy open can that does not require a can opener. Recommended dishes ・ Pinchos (Spanish -style snacks) ・ Salad toppings and dressing (eg, caesar salad etc) ・ As pizza ingredients (eg olive and anchovies pizza etc) ・ Pasta sauce base (example Anchovies and cabbage pasta etc.) ・ Banya cauda sauce ・ Ahijo's hidden taste in conjunction with olive oil and garlic ・ Incoled with cheese, the long -established Perazza in Spain of Anchovies in Canappe was established in 1915. It is a long -established brand in Santonya, North Spain. Santonya is a port town in North Spain. Since the end of the 19th century, sardine fishing has flourished, and in the 1960s there were many anchovies. At that time, many of the Spanish anchovy manufacturers exported products to Italy with the owner. The brand name Perza is derived from the name of the Italian owner, Domenico Perazza, at the time. Raw ingredients and ingredients raw materialsAnchievous Eako Eakushi Himawari Oil Salt Salt Precautions (exemption)> Please read ● Please save in a cool and dark place. If the temperature is high, the aging may be too advanced and may melt. ● Please be careful about oil when you open. Be careful not to hurt your hands with the cut. ● After opening the can, transfer it to another container, save it in the refrigerator, and enjoy it early.