The sardines are packed fresh, caught responsibly and landed in Breton ports. The sardines are made the old-fashioned way: they are headed and gutted by hand, then fried in sunflower oil before being encased, then packed in tins by hand, and finally matured for 45 days before being sold, so that the fish can slowly absorb the extra-virgin olive oil. The pesto is made on the same day as the casing, using quality ingredients: PDO parmesan matured for 12 to 15 months, pine nuts, garlic and basil. We add a touch of Brittany with a blend of wild seaweed with capers and gherkins. The sea lettuce, dulse and sea beans are harvested in the Iroise Sea Natural Marine Park, on the coast of North Finistère. Our sardines are delicious served with good bread and salted butter. You can also serve them on toast as an aperitif, by cutting them into small pieces and adding the pesto mixture. You can also put the sardines on a pie or pizza.