Vintage Sardine 2023 (Michael Weston)
Vintage 2023 — Artist Can by Michael Weston
Sales unit: 115g can
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In stock
Michael Weston is an artist born in 1943. For twenty years, the English artist has been creating his paintings at the foot of the Eckmühl lighthouse in the commune of Penmarc'h (Finistère, France).
In his studio on the top floor, Michael composes variations on an expressive work characterized by simplicity.
With this series, Compagnie Bretonne pays tribute to the historic expertise of canning and the creative work of contemporary artists from the region.
The vintage guarantees high-quality sardines that improve over time.
This sardine, Sardina pilchardus, is caught during the main season from May to October.
At this time, the sardine is at its fullest and therefore at its most tender and delicious. The sardines come from the ports of Lorient, Concarneau, Douarnenez, and Saint-Guénolé in Brittany, and sometimes also from Saint-Gilles-Croix-de-Vie in Vendée.
The sardines are freshly processed, headed, and gutted. They are fried in oil. This traditional method gives the sardines their braised flavor, which sardine lovers particularly appreciate, and allows them to mature better in the can.
Jean-François Furics' father and grandfather worked this way. The frying oil is changed more frequently than the Label Rouge would require. Before canning, the tail and head are removed.
At the cannery, they are packed by hand using the "en bleu" method. The backs are visible when the can is opened, unlike the "en blanc" method, in which the bellies are visible. Each can contains 4 to 6 sardines (depending on the weight of the sardines).
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