Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand. Once they have fully matured, they fillet the anchovies one by one using a knife and pack them carefully by hand in olive oil. Thanks to this meticulous preparation process, the anchovies have a compact texture and intense flavour.