The production method follows the same system that dates back to Roman times.
First, the Sardines are put in salt piles for 25-30 days.
Once removed, they’re desalted with fresh water.
The workers then extract and clean the Sardine fillets.
Finally, they’re put into their containers and the oil is added.
Expiration: 6 months from the date of manufacture.
Approximately 30 fillets (depending on the size of the fish)