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These large vintage sardines are caught in the Atlantic Ocean at the end of the season. They are chosen for their size, which is larger than normal sardines. They are therefore more fleshy and prepared in the “old-fashioned” way. They are manually cleaned, the heads are removed by hand and they are also washed by hand. The vintage sardines are subsequently placed upright on racks and dried, then immersed in a frying oil and drained to remove excess fat. They are then hulled by hand and delicately placed in their tin. The extra virgin olive oil that covers them enhances their flavour and ensures their excellent storage. Much like fine wine, sardines improve with age. Just keep the tin in a cool place and turn them over about once a month. A tin that has been kept for at least three years is a real delight. Enjoy with some fresh crusty bread spread with butter or with a potato salad.
