These sardines are caught when they are fully grown, so that they are larger and less fatty than the sardines that are usually used for canning. They are fished in the Gulf of Gascony, and are prepared according to traditional methods, descaled and gutted, then soaked overnight, then dried for up to six days before being canned in best quality olive oil. The olive oil used comes from a small press situated south of Pamplona.
Lovely served simply with fresh bread, you can also prepare a highly flavoured sardine casserole with ripe tomatoes and onions, cooked in the oil from the can. Add a little red wine and a pinch of Espelette chilli towards the end of cooking to lift the flavour.