Our salt cod loin is from Icelandic origin and carefully prepared by Bacalaos Ederpesca in Gipuzkoa, a family-owned salt cod specialist with over 40 years of experience. This company is one of the most prestigious in the sector, supplying some of the best restaurants in Spain. The salt cod loin is of 'extra' quality, with particularly thick and tender meat and very few small bones to pick out. It is salt-cured in the traditional Spanish way in Gipuzkoa for 21 days using pure, natural sea salt. To maintain quality, keep refrigerated and use within 3 months. The product has a 1-year shelf life from the date of manufacture.
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