Güeyumar sardine fillets canned using traditional methods on the wood-fired grill of a kitchen in Ribadesella, Asturias. After braising with oak wood, the sardine fillets are canned with extra virgin olive oil. The can has a net weight of 150 g.
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Güeyumar charcoal-grilled sardine fillets are made by chef Abel Álvarez, whose project stems from his passion to reinvent the world of canned food. They are prepared by grilling the sardine fillets over oak wood coals and then canning in extra virgin olive oil.
Each can has a net weight of 150 g.
Keep refrigerated once opened.