Founded by Nialls Fallon, Nick Perkins, and Leah Campbell, the team behind NYC restaurants Hart’s, Cervo’s, The Fly, and Eel Bar. Wild-caught Mediterranean sardines, purse seine, hand-cleaned, steamed, and hand-packed at a family-owned cannery in Bermeo, Bizkaia.
Small sardines packed in olive oil with sea salt. The restaurant industry origin shows: the sourcing is deliberate, the process is traditional, and the result is a cleaner tin than most. Available direct and through a small number of specialty retail shops in New York and Los Angeles.