Full of aroma, fresh and slightly acidic, pleasantly spicy – with complex flavors, a long finish and subtle smoke. The recipe goes back to Mademoiselle Griffon, who served as the conserverie’s forewoman for 40 years. Like many Bretons, when the sardine season ended, she would travel to Saint-Jean-de-Luz in the Basque Country (home of the bright red Piment d’Espelette) for anchovy season. It was there that she got the idea for this terrific combination. We’re eternally grateful!
Even the ancient Romans appreciated the sardine and ate it in salted, marinated or smoked form. Until today, the sardine is and remains – if quality and production method are right – a high-quality product. Thanks to its short life span, it has absorbed very few pollutants from the sea and has a high content of omega-3 fatty acids, vitamins and trace elements. 100g of sardine (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of vitamin D, which is necessary to absorb trace elements as well. In order for the human organism to absorb all these valuable nutrients, it is essential that the sardine is preserved in high quality olive oil, because only this oil allows the human organism to break it down and metabolize it.
Sardines (55%), water, extra virgin olive oil, red pepper, red wine vinegar(contains sulphites), tomato paste, onions, boyon ham (2,6%), salt, potato starch, garlic, oregano, piment d’espelette (0,5%), spices
|calories||1001 Kj / 241 Kcal|
|total fat||19,2 g|
|saturated fat||4,07 g|
|total carbohydrates||1,3 g|
|total sugars||1,3 g|