The Roque facilities are situated in the French town of Collioure on the Mediterranean Sea. This area of the Mediterranean is renowned for anchovies that travel in the shoals of the warm waters near the Spanish border. Using a five hundred year old technique, the fish are salted and allowed to cure for three months. During this time period the head salter regularly monitors the maturation to determine when they are fully cured. Anchovies are ground into a paste and blended with sunflower oil and vinegar to make Cream of Anchovy.
Salted anchovy, sunflower oil, vinegar (contains sulphites)