Salting anchovies is an ancient method of conservation, very popular in the regions around Girona. Some people add a sprig of thyme, rosemary or fennel for extra flavour, or a little black pepper to speed up the curing process. The best time to salt anchovies is from May onwards, which is when they contain the most oil. It is a classic dish, for which there are a few minor variations. Instead of anchovies, the bread and tomato can be accompanied by tuna belly in oil. But making a good slice of bread with tomato is just as important as salting the anchovies. Bread, baked in a wood-burning oven, must be the hearty peasant kind from the previous day.