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Since 1824 and
up till today, our products are being processed manually.
In the plant,
tuna fishes are carefully cut up, emptied from blood and cleaned before being
cooked in a court-bouillon. After cooling, the various pieces are dressed manually
then machine-canned. Afterwards, the tuna fish pieces are finely covered with
extra virgin olive oil.
After being stapled, cans are sterilized in conformity
with the European standards.
Whole fresh sardines undergo a brine process
as soon as they arrive to the plant. This process makes it possible to scale the
sardines and to firm up their flesh. Afterwards, sardines are beheaded and eviscerated
by workers using manual scissors. A first selection is carried out based on the
sardines’ size aiming also at discarding damaged fishes. Sardines are, then,
washed and sorted out again according to their size.
After having been dressed
( cut fins and tail), sardines are manually canned making it possible to control
the product and discard imperfect fishes. The emphasis is put on the fishes’
silver-grey belly which shall be intact as this would be the side facing the opening
of the can. The metal cans are then lined up on shelves.
Laid down within
their tinplate case, sardines are cooked. This process which characterizes our
sardines consists in immersing the shelves in a court-bouillon before putting
them in the dryer. After adding the various ingredients such as, oil, tomato sauce,
lemon… cans are crimped, washed and sterilized.
Our workers are perpetuating
the tradition of controlling foodstuff risks; they observe the European standards
and the HACCP system (Hazard analyses critical control points). Our processes
are still manual and observe the European hygiene standards
Visit our production plant :
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