Since 1997 Don Bocarte has developed its own production methods with the sole aim of achieving great culinary products, worthy of the most discerning palates. Their craft techniques ensure that the fish they catch do not suffer, which improves the flavour and texture of their products.
The period for catching the top-quality young sardines fished in the Bay of Biscay is from April to June. Don Bocarte then using the minimum level of salt essential for preservation the anchovies. The fish are arranged in barrels in a fan-like way, placing a layer of salt between each level. The anchovies are pressed to remove fat so that they can begin maturing. In their maturing cellars, the fish are left to age for a minimum of 8 months, during which time the temperature and humidity are controlled in order to achieve the characteristic flavours of the Don Bocarte anchovies.
Don Bocarte products are sold in leading Spanish hotels and restaurants, and distributed to over 20 countries worldwide.