Every year art invites itself on our old-fashioned sardine cans.

For the limited edition of the 2021 vintage, it is the work of the Breton painter Fañch Moal, who highlights the work of Breton fishermen and sublimates the boxes of these delicious old-fashioned sardines in virgin olive oil. extra, matured several months before being marketed!

The year of the vintage indicated on the box is the year of fishing of the fish and casing.

Only the species Sardina pilchardus Walbum is used. Pointe de Penmarc’h vintage sardines are caught in Douarnenez, they are of the “extra” category and have a minimum fat content of 8% to guarantee optimal texture and flavor.

As soon as they are landed in the early morning, they arrive at the cannery shortly after and are processed during the day.

They are made ”  in the old fashioned  way”, that is to say that the fish preparation stages are done by hand (heading, gutting, canning). There is a fish frying step that allows you to obtain the very special texture of a good sardine.

A care product

Before arriving on our plates, the vintage tins are kept for several months in the Douarnenez workshops, to let them preserve in extra virgin olive oil, rigorously selected for its quality, its taste and its aromas by the experts of the cannery. Their flesh, becoming more and more mellow, develops aromas and exceptional flavors.

Like good wine, these sardines improve over time: after 6 to 8 years, they are candied to perfection and filled with olive oil, the central bone is almost dissolved and the flesh is tender.

Fans know that vintage Pointe de Penmarc’h sardines get better with time. If the most greedy will taste them during the year, the most patient can keep them for up to 8 years, turning the box over every 6 months, before appreciating all the aromas.

In any case, we recommend tasting them as simply as possible with a slice of lightly toasted country bread.

A collector’s item