Quiberonnaise
Sardine Habanero Ultra Hot – vintage sardine 2019
Sardine Habanero Ultra Hot – vintage sardine 2019
30 in stock
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4 to 5 sardines in extra virgin olive oil with half a habanero chili: "It's Ultra Hot XXL!"
Native to Mexico, the habanero chili (Capsicum chinense) is a species of chili in the Solanaceae family. It is grown for its fruit with a particularly spicy flavor. It is also called West Indian chili or goat pepper on Reunion Island. In the West Indies it is very commonly used, cut up and grated onto food. Its typical scent is irreplaceable in West Indian cuisine.
On the Scoville scale, a value between 100,000 and 577,000 is given for certain Habanero varieties. For comparison, the Tabasco sauce is listed at 7,000, and the cayenne pepper sauce is listed at 30,000. So be warned, this is one really spicy tin of sardines. Be very careful.
The drawing by the painter Yan de Quiberon on the front and a tongue of peppers drawn by Frank Margerin on the back. Many thanks to these two artists for their contribution.
Ingredients: Sardines (85%), Extra Virgin Olive Oil (15%), 1/2 habenero chili , salt.
Nutritional information per 100g
- Calories: 1095 KJ / 264 Kcal
- Fat: 19.75 g
- Of which saturated fat: 3.86 g
- Carbohydrates: 0 g
- Of which sugar: 0 g
- Protein: 21.3 g
- Salt: 1.4 g
Like fine wine, sardines mature over time and get better the longer they're stored. That is why the vintage of the catch is noted on many cans and one speaks of "vintage sardines". We currently have the vintages 2010 to 2014 on offer. The sardines taste best when the oil has penetrated them well from all sides. We recommend turning the can every 6 months and opening it after a year at the earliest. You will clearly taste the difference: the more mature sardines are much tenderer and more flavorful and literally melt in your mouth. Younger sardines simply have more bite, the flesh is much firmer and has not yet absorbed as much oil.
Manufacturer: The Conserverie Artisanale "La Quiberonnaise" was founded in 1921 and is still family-owned today. It is one of the last traditional preserveries in France. Methods and recipes are still used here, some of which date back to the 1920s, and all fish are always freshly prepared. La Quiberonnaise makes many vintage sardines in small batches and collaborates with local artists for the can design.
Manufacturer's address: La Quiberonnaise, 5 Quai de Houat, 56170 Quiberon, France
Allergene und Zutaten
Allergene und Zutaten
Nährwerte
Nährwerte
Hersteller
Hersteller
The Conserverie Artisanale "La Quiberonnaise" was founded in 1921 and is still family-owned today. It is one of the last traditional preserveries in France. Methods and recipes are still used here, some of which date back to the 1920s, and all fish are always freshly prepared. La Quiberonnaise makes many vintage sardines in small batches and collaborates with local artists for the can design.
Manufacturer's address: La Quiberonnaise, 5 Quai de Houat, 56170 Quiberon, France
Details
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!
