Ingredients, allergens and nutritional values can be found by clicking on the respective products.

La Pointe de Penmarc'h was founded in 1920 in Le Guilvinec, a Bigouden fishing port on the western tip of Brittany. At that time, the fleet consisted of more than a hundred fishing boats, which brought their rich catch to the fish auction hall in the harbor every day.
Just a few steps away, the fish – sardines, albacore tuna and mackerel – were canned at the Conserverie as soon as the boats arrived.

Today Pointe de Penmarc'h continues this tradition of high quality canning. The Conserverie sees itself as an ambassador for the products of the terroir and has made it its highest goal to always offer top products with the authentic taste of the region, for which it cooperates with the traditional fishermen.

Douarnenez: At the far end of Brittany lies the beautiful bay of Douarnenez with its fishing port, which has always been known for sardine fishing. Nearby is the fish cannery, which has been offering a wide variety of canned fish since the 1920s.
If the boats used to be operated with sails, today they are modern boats that nevertheless continue to practice selective and respectful fishing.

Manufacturer's address: La Pointe de Penmarc'h, 15 Boulevard de la France Libre, F-
29177 Douarnenez, France

Like fine wine, these sardines only get better with time.
They are caught at the end of the season when they are the perfect size and the perfect balance of fat, omega-3 and omega-9 fatty acids. They are freshly caught and processed by hand and not too densely marinated in first-class cold-pressed olive oil.
The vintage sardines are produced in small quantities every year in specially designed, decorative special series and are highly sought after by collectors and gourmets.

For optimal results, you should store the vintage cans in a cool place and turn them every 3 to 6 months. This allows the oil to circulate better and penetrate the fish from all sides, which ensures that over time a wonderful combination of oil and fish is created. The longer they mature, the more tender the meat becomes.
Whether you prefer your vintage sardines young and firm or ripe and crumbly is up to you and is purely a matter of taste.