The sardines are processed fresh, beheaded, and gutted by hand. They are then fried in oil. This traditional cooking method gives them the candied texture that sardine lovers particularly appreciate and allows them to age better in their tins. At the cannery, the cans are packed manually using the "blue" method. The backs are visible when the can is opened, unlike the "white" method where the bellies are visible.
5,50 € tax incl.
115g
Sardines are fished during peak season, from May to October. This is when they are at their plumpest, making them the most tender and flavorful. They come from the ports of Lorient, Concarneau, Douarnenez, and Saint-Guénolé in Brittany, and sometimes from Saint-Gilles-Croix-de-Vie in the Vendée region.
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Description
Ingredients
4 to 6 sardines per can.
Sardines 65%, water, crushed tomato puree 43%, extra virgin olive oil, vinegar, onions, salt, sugar, herbs, spices.
Fabienne's tips
Once opened, keep refrigerated and consume within 48 hours.