PETINGAS IN ORGANIC EXTRA VIRGIN OLIVE OIL
ORIGIN PORTUGUESE COAST
Discover the excellence of our Petingas from the Portuguese coast. The freshness of the sea, combined with their rich and intense flavour, along tender and fleshy texture, guarantee an authentic and delicious gastronomic experience.
ORIGIN
CAPTURED IN
PRODUCED FROM & PACKED
Our canned "petingas" (small sardines) are produced from fresh fish caught between the end of September and October, the ideal period for fishing this species. During this period, the sardines have a higher fat content, which enhances their flavor, making them richer, tastier and improving their texture.
Our canned sardines and petingas are left to "mature" for at least six months before being sold, a crucial process for enriching their flavor and texture.
Sardines (Sardina Pilchardus), organic extra virgin olive oil (28.2%) and salt.
Contains 28.2% ingredients of organic agricultural origin. Certified by KIWA-SATIVA PT-BIO-3
Natural product, without preservatives or additives. Source of protein and Omega-3 (3.54g/100g)
Allergens: Fish.
NUTRITIONAL INFORMATION (per 100 g of drained product)
- Energy: 684 kJ / 163 Kcal
- Lipids: 8.6 g * of which saturated: 3.1 g
- Carbohydrates: < 0 g * of which sugars: < 0 g
- Proteins: 21.8 g
- Salt: 1 g
To be enjoyed on the day of opening. Refrigerate in a closed container for 2 days if not consumed completely.
Store in a cool, dry place.
COSTA
PORTUGUESE
Sardines are a true gastronomic icon and a symbol of cultural identity that reflects the deep connection between the Portuguese people and the sea.
The concept of canning food emerged in the early 19th century as a response to the need for long-lasting provisions for military and naval expeditions. Sardines were one of the first fish to be commercially canned. The French army, under Napoleon Bonaparte's command, offered a prize for a reliable food preservation method. In 1803, French researcher Nicolas Appert succeeded in preserving food by heating it in hermetically sealed glass jars, thus earning the reward. This method was later adapted for cans by Peter Durand, an Englishman who patented the idea in 1810.
Nutritious and delicious, sardines are a true gastronomic icon of Portugal.
The characteristics of the sea around Portugal are particularly favourable for their reproduction. The low temperature, plentiful oxygen, and abundant nutrients of Portuguese waters allow them to support large quantities of phytoplankton and zooplankton, which are the main food sources for sardines, and this is what has made this fish so abundant along our coast.
Their consumption and artisanal fishing remain an important part of life in coastal communities, contributing to the local economy and preserving a valuable gastronomic heritage. Sardines are therefore not only a staple of the Portuguese diet, but also a symbol of cultural identity that reflects the deep connection between the Portuguese people and the sea.