Heavily limited collector's edition
La Quiberonnaise is celebrating its 100th anniversary this year with three new limited edition collectible tins, drawn from a special one from a special anniversary vintage (2021) that will be released in mid-September 2021.
The cans form an aesthetic triptych with a uniform color scheme and the same horizon line respected by three famous caricaturists and illustrators.
And there is also a motif by Denis Lelièvre dit Pic, draftsman and sculptor, who drew a boat unloading the crates of fresh sardines
are included Seasonal vintage sardines, freshly caught and pickled by hand in cold-pressed olive oil. feel free to let them mature a little longer or enjoy them now, preferably simply with a good piece of country bread and a little salty butter. A glass of white wine with it – et von appétit!
Net Weight: 115g
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.
More about vintage sardines