A classic Portuguese combination — sardines, tomato and just enough heat to keep things interesting.
These are deeply savoury, with a rich tomato sauce that’s gently sweet and slow-cooked in character. The piri piri builds warmth rather than fire, sitting comfortably behind the soft, meaty sardines. It’s comforting but lively — the kind of tin that demands bread.
Serving suggestion:
Warm gently and spoon over toasted country bread. Add a fried egg on top and you’ve got a very serious lunch. Also excellent folded into rice with olives and fresh herbs.
Wine match:
A light chilled red such as a Portuguese Baga or, locally, a young Victorian Pinot Noir. If you prefer white, try a textured Vermentino.
 
In 1896, Joaquim Ferreira Pedro Luças founded the first canning factory in Matosinhos, Portugal. Producers of high quality Portuguese sardines, garfish and seafood pates. 
 
Ingredients: Sardines (70%), Water, Olive Oil 5%, Piri Piri 1% and Salt.