Seasoned with white pepper and piri-piri, the condiment of this pâté, made with olive oil, tomato and vinegar, offers a slightly spicy version of the sardine pâté.
 
t LUÇAS, they have been working, for over 120 years, with the real and authentic Portuguese sardines (Sardina pilchardus ) caught in the Atlantic, according to the traditional Portuguese method, being subsequently selected and prepared by hand, one by one, to be pre-cooked, steamed and only then canned together with the most varied ingredients, drizzled with different sauces or, simply, with olive oil.