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Salted anchovies will last indefinitely if you keep a layer of salt over the anchovies at all times.

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Pedroni

Italo Pedroni's great-great-grandfather opened Osteria
di Rubbiara restaurant in Nonantola (outside of Modena)
in 1862. Following in his footsteps, Italo, his wife Franca,
and their son Giuseppe continue to run this well respected
restaurant, as well as an acetaia, where the family
makes some of Modena's best balsamic vinegars. Using traditional
techniques, Italo and Giuseppe carefully age their award-winning
balsamics in wooden barrels. The Consorzio Produttori di
Aceto Balsamico Tradizionale di Modena (the governing body
that oversees the production of and sets the quality standards
by which all traditional balsamics are measured) holds its
balsamic tastings at Italo's restaurant. The Consorzio's
selection of Italo's restaurant is not only a compliment to
the family's terrific food but a testament to the family's
fanaticism about balsamic vinegar making.