In our semi-preserving plants we developed the skills and techniques of anchovy processing whose old origins belong to the Egyptians and antique Greeks.
The salting of fresh anchovy of the unique specie “Engraulis Encrasicolus” which is an outcome of a millenarian know-how has been adapted to the modern culinary practices in respect of the toughest quality norms and alimentary safety.
Number of Production Units: 23