About the process of salting…
We can trace the source of this technique up to the ancient Rome, where the fish was salted so as the roman legions had always a food source for their long campaigns. The process simplicity did not suffer great modifications until the end of the 19th century, since anything that is simple is always good. In Piamonte, north of Italy, a family named Nasari began to sell the salted anchovy in their store. People travelled from distant places to obtain this lasting product that enabled people to face long winters without food.

With the World War II ended, he had learnt the mediterranean techniques and thanks to this, they had a lot of succes with his product.

Years later, he emigrated to the north of Spain. It was there that he merged the family tradition and the techniques he learned in the mediterranean with the spanish cantabric techniques.
In the 70's he decided to settle in Argentina, since, having tasted the raw material that can only be obtained in the Argentinian Sea, he realized that it was his opportunity to obtain a similar product. "It goes without saying that many were the salting technicians that came to the country, but Nasari cannot be matched just like that" (Molinos, 1992: pag. 135)₁

Nowadays Engraulis S.A. is the realization of the vision of a man that combined the wild anchovy from the Argentinian Sea with the diverse european techniques. It is cantabric and mediterranean tradition along with the highest technology that allow us to take the anchovy to the tables all around the globe. Engraulis S.A. centers all of its efforts in an attempt not to forget where we come from and not to lose the tradition which is and will be for all mankind forever.