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Millesimate Sardines in Olive Oil
The sardines for these special tins are fished from September to December only as this is when seasonally the sardines have more meat on them, the most flavours and naturally more nutrients. Once they have been processed, these tins are aged for six months before being released to the market for sale. During this time, due to the climatic conditions of outer Rome, the natural enzymes in the sardines are released – resulting in an intense flavour & aroma.