Boxxi
French vintage sardines "Le cabaret de Lulu"
In extra virgin olive oil
Year: 2019
Like a good wine, La Perle des Diex sardines mature and gain quality over time. Each vintage is unique, as the taste can vary from year to year. Weather, water temperature, sea currents, and the taste of the olive oil are all factors that will affect the flavour of the vintage, so feel free to try and compare them all.
"The limited edition sardine box is decorated with unique images by local artists Delphine Cossais and Coralie Joulin, depicting the wonderful adventures of Miss Perle and Miss Lulu, the muses of La Perle des Dieux. For 2019, painter Coralie Joulin plunges us into the world of cabaret, where Miss Lulu dances a flamboyant French cancan."
French vintage sardines "Le cabaret de Lulu"
NUTRITIONAL VALUES per 100 g of product
| Energy value | — |
| Fats | — |
| Carbohydrates | — |
| Fibre | — |
| Proteins | — |
| Salt | — |
ALLERGENS AND COMPOSITION
| Allergens | Contains fish. |
| Composition | — |
Detail information
NUTRITIONAL INFORMATION per 100 g
| Energy value | 1019 kJ / 244 kcal |
| Fats | 15,1 g - of which saturated fatty acids 4,3 g |
| Carbohydrates | 3,2 g - of which sugars 0,2 g |
| Protein | 24 g |
| Salt | 3,4 g |
ALLERGENS AND COMPONENTS
| Allergens | Contains fish. May contain traces of shellfish and molluscs. |
| Contents | Sardines, extra virgin olive oil, salt. |
PRODUCT DETAILS
| Latin name | Sardina pilchardus |
| Weight | 115 g |
| Instructions for use | direct consumption and heat treatment |
PRODUCTION DETAILS
| Type of production | Caught |
| Country of origin | France |
| Produced on | see packaging |
| Best before | see packaging |
STORAGE
| Keep away from heat and direct sunlight | |
| Store at up to 25 °C. Once opened, store in a refrigerator and use within 2 days. |
La Perle des Dieux is a modern company that has maintained the traditional production of sardines in a proven manner for over 130 years.
Vintage sardines, the heart of their entire production, have very high quality standards. The best sardines are usually caught in August and September, when the ocean's plankton is at its most nutrient-rich. Sardines are caught with respect for nature and its heritage, but above all sustainably. The port of Saint-Gilles-Croix-de-Vie, near which the sardines are caught, is the only sardine port designated as a Site Remarquable du Goût. This distinction highlights a product of excellent taste and rich maritime heritage. Once the fresh sardines are landed at the port, they are sent directly to the cannery less than 3 kilometres away! There they are individually processed, traditionally - by hand. When covered with extra virgin olive oil, they can last for 10 years or more.