Douarnenez, Brittany. Est. 1853. One of the oldest sardine canneries in the world still in operation, and one of several brands that carry that claim.
Hand-gutted, briefly fried, packed into the red tin. Peak-season Brittany sardines at their fattest, caught June through summer. The process hasn’t changed meaningfully in 170 years because it doesn’t need to.
Their de garde vintage line, matured a minimum of 12 months and aged like wine, is a different product from the standard tin. The standard “À l’Ancienne” is where to start. The vintage is where to go once you understand what time does to a sardine.
Available in the US through Le Tablier Bleu and Amazon.