Vintage Sardine 2024 (Jean-Yves Pennec)
Vintage 2024 — Artist’s Can by Jean-Yves Pennec
Sales unit: 115g can
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In stock
With this series, La Compagnie Bretonne pays tribute to both the canning factory's historic expertise and the creative work of contemporary artists from the region.
The vintage represents sardines of the highest quality, which improve in flavour over time.
Jean-Yves Pennec was invited to join this new artistic collaboration and created a unique work for La Compagnie Bretonne. His artistic practice involves collecting and recycling poplar wood from crates and bourriches (oyster crates) at markets when greengrocers dismantle their stalls. Using a knife and adhesive, he disassembles and deconstructs the materials, reassembling them to create his artworks.
Sardines (sardina pilchardus) are caught as a seasonal catch during the main season from May to October, when they are at their fullest and therefore the most tender and flavourful.
The fish come from the Breton ports of Lorient, Concarneau, Douarnenez and Saint-Guénolé, as well as occasionally from St. Gilles Croix de Vie in the Vendée.
At the workshop in Penmarc'h, the sardines are processed fresh using traditional methods, headed and gutted by hand. The subsequent frying in oil gives the sardines their characteristic candied flavour, which is particularly prized by connoisseurs and contributes to optimal maturation in the can.
This processing method was already practised by the father and grandfather of the current director, Jean-François Furic. The cooking oil used is changed more frequently than required by the Label Rouge standard. At the canning factory, the packing is done by hand in the style known as "en bleu" (back-to-back), with four to six sardines placed in each can.
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