Given the provenance they might have been named after Picpoul, a white variety grown near there and often regarded as the world's best oyster wash. It's also pretty good with anchovies. The name is a contraction of the French for "lip stinger".
I buy 1kg tins of salt cured anchovies a couple times a year. The one I get come from Portugal. They are packed in salt and are whole w/o heads. I use 4 or 5 and rinse them and pull the fillets off and throw them in a saute pan w olive oil till they turn to paste. Add black olives,capers,garlic and red bells and use it over good italian made pasta with some fresh basil on top at the end.
Also a must for a good caesars dressing.
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