Zingerman’s is a long-running deli in Ann Arbor. Their sardines are own-label, made by a century-old factory near Porto (da Morgada). The rule is strict: fresh fish only, never frozen, packed in season (May through October) from the Atlantic catch.
The Vintage Portuguese Sardines are released annually with hand-painted packaging, end-of-summer fish. They recommend aging them at least four years. The standard label is more briny and intense than most Spanish or French alternatives.
Available direct through zingermans.com. The vintage edition sells out.