Menaica Anchovies With Roasted Bread & Herb-Cured Lardo Recipe

These anchovies, says chef Matteo from SD26, come from Cilento in the Campania region of Italy and are salted and stored in clay jars. The menaica anchovies are caught in this type of net (a menaica) instead of a cianciola that is used by most modern fisherman in Italy. In this type of net, the anchovies struggle and bleed until the fisherman twists off their necks to detach them — the bleeding is believed to enhance the flavor of the fish producing anchovies that are pink and firm.