carefully selected Portuguese sardines, traditional preparation, and good olive oil that lets the fish shine.
These small sardines are beautifully tender, with a fine texture and a clean, gently briny sweetness. Their smaller size means the flesh is delicate and refined, almost silky, while still delivering that satisfying sardine richness. The olive oil is smooth and balanced, acting as a quiet supporting character rather than stealing the show.
This is the kind of tin that reminds you why simple can be so good.
Serving suggestion:
Serve on warm sourdough with salted butter and a squeeze of lemon, or lay them over boiled chat potatoes with parsley and flaky salt. They’re also excellent chopped through a simple tomato and shallot salad.
Wine match:
A crisp Albariño is ideal. In Australia, a Clare Valley Riesling (dry and zippy) is a beautiful pairing.
 
In 1896, Joaquim Ferreira Pedro Luças founded the first canning factory in Matosinhos, Portugal. Producers of high quality Portuguese sardines, garfish and seafood pates. This delicious sardine is given extra flavour with Portugal's traditional spice mix; Piri Piri!