only selects on the best raw materials for its products.
Since 1997 the company developed its own production methods with the sole aim of achieving great culinary products, worthy of the most discerning palates. The period of catching top-quality sardines in the golf of Biscay is April , May and June, which is when Don Bocarte purchases the highly priced fish.
The salting is done as fast as possible, so that the anchovy takes on the right amount of salt which is essential for it’s preservation. Having slated the anchovy it is gutted and the head is removed for subsequent packaging. The fish are placed in large containers in the form of fans, with a layer of salt on each layer. The anchovy is then pressed and matured for a minimum of 8 months under controlled temperature and humidity to develop the specific Don Bocarte characteristics. The fish is then manually cleaned by specially trained staff to assure the best appearance and texture is maintained. Each tin is quality controlled.