Salt-cured anchovies. They're not rotten at all—they're spectacular! They're perfect on pizza, with fresh tomatoes, and in countless other dishes, either rinsed straight from the jar or melted into a sauce while cooking.
Where I live (a small seaside town), everyone makes their own jars of salt-cured anchovies. They are traditionally sealed with a loose lid consisting of a slate disc with a stone or other weight on top. They need to mature while still being able to breathe, and they must always remain covered by the proper amount of salt.
(The way you describe yours—as extremely smelly and falling apart—doesn't really suggest they're high quality. Normally, a properly cured anchovy should remain almost completely intact, so you can remove the tail and backbone and end up with two whole fillets. The peppercorns are a bit unusual as well.)
"...a delicious traditional variation, typical for example of the town of Fuscaldo in Calabria, where small oily fish are layered with salt and whole black peppercorns, or prepared with black pepper and chili peppers..."
This is one of the most wonderful things about traditional Italian food: every town has its own version of almost everything. And, of course, everyone passionately defends the idea that theirs is the only truly authentic one, while all the others are inferior imitations. It's part of the fun.
Where I live, people actually go on "hunts" for great food. We make yearly trips just to buy a particular product because "only that place makes it perfectly." Then we bring it home, talk about it with family and friends, compare producers, debate which one is best... There's an entire culture built around the pursuit of exceptional food.
>(The way you describe yours—as extremely smelly and falling apart—doesn't really suggest they're high quality. Normally, a properly cured anchovy should remain almost completely intact, so you can remove the tail and backbone and end up with two whole fillets. The peppercorns are a bit unusual as well.)
Being a consumer of jarred anchovies available in Australia(likely not the best quality)… I’ve never once gotten a whole fillet out intact!!