We suggest serving as a tapas dish or in a 'bocadillo' - a sandwich made using crusty bread and garlic mayonnaise.
All of these sardines are fished in the plankton-rich waters off the coast of Galicia, between June and October, and processed immediately.
They are prepared by hand and put into wire trays and gently steamed, before being packed by hand into tins, which are filled up with olive oil. They have a firm texture and a mild, deeply agreeable flavour.
INGREDIENTS: Sardina pilchardus (FISH), olive oil and salt