Description
Ingredients: Sardines (Sardina pilchardus) 70%, figatelli 17% (liver 51% and pork throat (origin France), salt, dextrose, lactose, glucose syrup, pepper, garlic, antioxidants: E315, E316, preservative: E252), sunflower oil, salt.
Ferrigno La Bonne Mer Sardines aux Figatelli (Liver and Pork Sausage)
$5.50
Sardines packed in sunflower oil with figatelli, a liver and pork sausage. Liver. And sausage. That’s meat. Don’t eat these if you are pescatarian.
115g (4 oz) tin
In stock
Reviews
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Hream McDan (verified owner) –
Wow, easy 5 stars. A gem that is EXACTLY what you want it to be. A perfect harmony of rich, rich flavors – none of them overwhelming and all of them complementing each other. I forgot that there was actually a sausage in the tin, so it was like an added gift when I found it hiding under a sardine!
Depth of flavor was unreal, you get all of the essence of liver/pork while still very clearly enjoying that you are eating sardines. Sardine texture was perfect, 3 (or was it 4?) large fish that weren’t dry in any way and had a great balance of firm/soft. If I’d warmed it up a little, it could have been *even better* but honestly, the room temp, out of the can experience was … amazing. If you warmed this up and put it on toasty warm bread, your head just might explode.
Strongly, STRONGLY recommending that you buy these if you already found your way to this review. Don’t be scared off by the meats, this union was *meant to be* and the liver isn’t overpowering at all. It’s there to provide beautiful, beautiful umami. One of the best & most unique sardine tins that I’ve ever had in my life.
Greg L (verified owner) –
I’m not sure this tin is for everyone, but I really liked it. There are two things that I was thinking while eating this: (1) after regularly eating tinned fish, the flavor of the liver and pork makes this a welcome diversion and (2) the flavor of the liver permeated almost every single bite, but not distractingly so. The fish was decent quality. Some slight skin imperfections and I couldn’t get the fish out whole. The sausage is packed underneath the fish and really flavors the oil. The fish were quite firm, but not dry. For the most part, I was scooping up bits of sausage onto the fish for individual bites. But the best was saved for last. The final sardine had a piece of sausage the exact length of the fish embedded into the underside. Like it was perfectly designed for consumption. If every sardine in the tin was like that, it’d be perfect. But alas, it was not so. Still, very enjoyable.