| Common name | Pasta fermentada de anchoas |
| Language | Spanish |
| Type | Market |
| Official trade name | No |
| Rank | 4 - (Less common name) |
| Country | Spain |
| Locality | |
| Ref. | Organisation for Economic Co-operation and Development, 1990 |
| Life stage | product |
| Sex | N.A. |
| Core | |
| 1st modifier | |
| 2nd modifier | |
| Remarks | Ground anchovy packed in stone jars, covered with a mixture of common salt, saltpetre, bay salt, sal prunella, and a few grains of cochineal; allowed to ripen for 6 months (Europe); ground and packed in jars or cans. |