L’escala has been salting and packing anchovies since 1940. It carefully selects the raw materials using traditional methods and expertise passed down from generation to generation since fish first began to be salted, with the arrival of the Greeks and Phoenicians in Empúries in the 6th and 5th centuries BC. This base and the exacting selection and preparation of the best fish available allow them to make an exquisite product of exceptional quality with unique texture and flavour.