These sardines were caught off Concarneau in 2017 and preserved in premium olive oil. Concarneau is also known as “Ville Bleue” (Blue City) because the old town is surrounded by water. The illustration of this beautiful collector’s tin is by Breton artist Bernard Morinay. This is a limited edition – only while stocks last!
Like good wine, sardines mature over time and get better the longer they are stored. That’s why the vintage of the catch is noted on many cans. The sardine tastes best when the oil has penetrated it well from all sides, so you’ll want to make sure to turn the can every six months and wait at least a year before you finally crack it open. Be prepared to taste the difference: more mature sardines are packed full of flavour and will literally melt in your mouth. Younger sardines simply have more bite, the meat is still much firmer and has not yet absorbed as much oil.
Sardines, extra virgin olive oil, salt.
|calories||1490 KJ / 360 Kcal|
|total fat||32 g|
|saturated fat||4,9 g|
|total carbohydrates||<0,5 g|
|total sugars||<0,5 g|