Vintage sardines are meatier and more flavorful because they are caught during the favorable season in the Northeast Atlantic. They are hand-sorted and then carefully selected according to their size and flawlessness. Freshly prepared, they are then placed in their box and covered with extra virgin olive oil.

Like fine wine, sardines improve with age because they can be preserved in oil. For this reason, Albert Ménès recommends curing them for 4 months after the production date before tasting. The longer it is, the better the sardines become. For optimal curing, it is advisable to turn the can every three months. The number and vintage are printed on the box.

Drained weight: 87 g

Ingredients: Sardines (FISH) 75%, extra virgin olive oil 25%, salt.