Description
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.
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.
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