Nutritional information per 100 g

Calories: 852 kj / 204 kcal
Fat: 12 g
Of which saturated fatty acids: 2.9 g
Carbohydrates: 0 g
Of which sugars: 0 g
Protein: 24 g
Salt: 1 g

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

Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right. Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.

For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!

The sardine is still the linchpin of many port cities in Brittany, but also in Spain and Portugal. Fortunately, however, it is not in danger of extinction and can be enjoyed without regret.