Aged Italian sardines. A 2023 vintage although I bet the highest price tins at Walmart have more age from sitting on the shelf than these. However they did have a different mouthfeel, with the body flaking apart at the spine and the meat taking the same richer colors like a dry aged beef tends to. As far as the “misunderstanding” I often forget that spicy outside of the US can mean more than heat and scoville units. These aren’t so much as heat as flavor. They claim olive oil chilis and salt but it was more than just heat. Great flavor and dimension.
by Zaddy_615
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🤤