From the Basque Country, North Coast. Ortiz does the old way, “a la antigua,” and doesn’t apologize for it.
The sardines are hand-beheaded, hand-gutted, briefly fried in oil, then packed with the silver skin intact. That skin retains the fat. The fat is the point. Minimum four months maturation in the tin. Great Taste Award winner. The Guardian named it the best splurge sardine.
Ortiz also produces anchovies and bonito del norte (white tuna), but sardines are the product that brought them here.
Available in the US through Ibérico Taste, Formaggio Kitchen, and Amazon. UK through Brindisa.