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Prepared in the old-fashioned traditional way of life, Sardines au Beurre are ready to fry and are served hot with small vegetables or crushed potatoes.
The Brittany coast is home to the Gonidec family and their cannery, named after the native seagulls, Les Mouettes d’Arvor. Their early focus on tuna and mackerel preservation in 1959 has expanded to a broader range of offerings with the same dedication with which the family began. Be sure not to miss the selection of seafood rillettes using ingredients like green peppercorn, mustard, herbs, and fresh cheese. The French coast never tasted so good, nor has it ever been this accessible.