Sardines in escabeche | Pickled sardinillas

Tender sardinillas (small sardines) in a high quality escabeche consisting of olive oil, vinegar, paprika and salt. The sardinillas are lightly fried on olive oil prior to canning to improve their taste and texture. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. Today Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations. Try these sardines in escabeche on toast with a grind of black pepper, or in a salad and let the escabeche double as a dressing.