Jean de Luz
Sardines in olive oil from the Basque Country
-
Sold out
Earn [points_amount] when you purchase this item.
Sardines – like in earlier times.
These sardines are slightly larger than usual and less fatty. This is due to the special preparation.
First, these sardines are fished in the Bay of Biscay in the winter in the traditional (and sustainable) way. They are then descaled, beheaded, gutted and left to soak in brine for one night.
They are then air-dried for 5 to 6 days and stored in jars without being fried or cooked first.
This way the sardines stay firmer and develop more intense flavors. The meat tastes a bit like cured and is really excellent!
The olive oil used (certified) of the Empeltre variety is cold-pressed in a small mill in Navarra, south of Pamplona.
TIP: also available as a mixed trio at a special price!