Vintage sardines 2025 115g

The vintage sardines 2025 from La Compagnie Bretonne celebrate the historic know-how of the Breton cannery while also highlighting the work of contemporary artists. The sardines are caught during the fishing season and preserved in organic extra virgin olive oil. As a result, they are designed to age well in the tin and develop richer flavours over time.

This limited edition therefore combines high-quality sardines with a distinctive artistic identity. It appeals both to vintage sardine enthusiasts and to collectors of characterful seafood preserves.

A vintage series

Through this series, La Compagnie Bretonne honours the traditional expertise of the cannery while showcasing the creativity of contemporary regional artists. The vintage concept guarantees superior-quality sardines that improve as they mature in the tin.

Vintage edition 2025

The 2025 edition features three tins created from the work of photographer Hervé Maupin. Inspired by his book “Peintres de carènes et haïkus – La couleur en éveil”, the designs reveal colourful traces left by craftsmen at the boat-careening yard of Le Guilvinec.

• Three artistic tin designs by photographer Hervé Maupin
• Abstract and spontaneous traces from the shipyard environment
• Artistic echoes of painters such as Jackson Pollock and Yves Klein

These images, captured by the photographer for more than thirty years, reflect the passing of time and create a link between maritime heritage and contemporary art.

Seasonal fishing

The sardine Sardina pilchardus is caught during the peak season from May to October. At that time of the year, the fish is more fleshy and therefore more tender and flavourful.

• Lorient
• Concarneau
• Douarnenez
• Saint-Guénolé
• Sometimes Saint-Gilles-Croix-de-Vie in Vendée

Traditional production

The sardines are processed fresh and then fried in oil using a traditional method. This classic cooking process gives the fish a lightly confit texture that sardine lovers particularly appreciate. In addition, it allows the sardines to age better inside the tin.

• Traditional frying in oil
• Cooking oil replaced regularly
• Recipe transmitted across generations

Hand packing

In the cannery, the sardines are packed by hand using the traditional “en bleu” method. As a result, the backs of the sardines remain visible when the tin is opened.

• Traditional manual packing
• “En bleu” method with visible backs
• 4 to 6 sardines per tin

Fishing area

Fishing area: sardines caught in the North-East Atlantic Ocean (FAO 27).

Nutritional values per 100 g