• La Pointe de Penmarc'h Jahrgangssardinen Dose à 115g Jahrgangssardine 2022 Erika Raïo Maitre Philippe et Filles
  • La Pointe de Penmarc'h Jahrgangssardinen Dose à 115g Jahrgangssardine 2022 Erika Raïo Maitre Philippe et Filles
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La Pointe de Penmarc'h

Vintage sardine 2022 Erika Raïo

Vintage sardine 2022 Erika Raïo

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These sardines were made the old-fashioned way during the 2022 fishing season and canned in Douarnenez. They are only now on the market, already slightly candied and definitely a treat for all fans of high-quality canned fish!

If you can control yourself, you are welcome to store the sardines for a few more years. Like good wine, vintage sardines mature over the years and become even more tender and fine.

Only available in limited quantities!

This beautiful tin is the result of a collaboration with the Breton artist Erika Raio .

The visual artist Erika Raïo lives and works in Brittany, in La Trinité/Mer.
She explores mixed media and is interested in objects on which time has left its mark: old papers, wood from shipwrecks, oxidized zinc...
She plays with the materials, combines linocuts and collages or prints directly onto text.
Her hybrid approach and will then fixes her characters in a literary flow, breathing life and emotion into them in a universe tinged with poetry.
Since 2015, she also scatters her collages on the road during her travels, either alone or in a duo with Mélanie Busnel under the name Encre Fertile.
Her works can be seen in France and abroad, in the Netherlands, Germany, Switzerland, etc.

Zutaten und Allergene

Zutaten: Sardinen (80%), Olivenöl extra-vergine, Salz.

 

Nährwerte

Net Weight: 115g
Nutritional information per 100g

⁕ Calories: 852 kj / 204 kcal
⁕ Fat: 12 g
⁕ Of which saturated fat: 2.9 g
⁕ Carbohydrates: 0 g
⁕ Of which sugar: 0 g
⁕ Egg white: 24 g
⁕ Salt: 1 g
⁕ Omega 3: 2g
⁕ Calcium: 430mg

Hersteller

La Pointe de Penmarc'h was founded in 1920 in Le Guilvinec, a Bigouden fishing port on the western tip of Brittany. At that time, the fleet consisted of more than a hundred fishing boats, which brought their rich catch to the fish auction hall in the harbor every day.
Just a few steps away, the fish – sardines, albacore tuna and mackerel – were canned at the Conserverie as soon as the boats arrived.

Today Pointe de Penmarc'h continues this tradition of high quality canning. The Conserverie sees itself as an ambassador for the products of the terroir and has made it its highest goal to always offer top products with the authentic taste of the region, for which it cooperates with the traditional fishermen.

Douarnenez:
At the very end of Brittany is the beautiful bay of Douarnenez with its fishing port, which has always been known for sardine fishing. Nearby is the fish cannery, which has been offering a wide variety of canned fish since the 1920s.
If the boats used to be operated with sails, today they are modern boats that nevertheless continue to practice selective and respectful fishing.

Manufacturer's address: La Pointe de Penmarc'h, 15 Boulevard de la France Libre, F-
29177 Douarnenez, France

Details

Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.

Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.

For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!

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