Sardines in Galician sauce

Los Peperetes sources the best sardinillas (small sardines) at the fish market early in the morning soon after the fish are caught. The fish are complemented with a traditional Galician sauce of onion, pepper, tomato and spices. 

Los Peperetes - a Galician word meaning tasty, sought-after 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.

Enjoy these straight from the tin — Los Peperetes has done all the heavy lifting already — smooshed on toast, or enrich a pasta sauce with the sardines and sauce a minute or two before serving.