Lucas has been going in Matosinhos since 1940, successor to the oldest anchovy factory in a town that is the single most important sardine port in Europe. Hand-selected sardines, olive oil, and piri piri - 70% fish, 29% oil, 2% heat, and nothing else. No additives, no preservatives. The piri piri is assertive without being punishing. Get into these with bread, butter, and a cold vinho verde, or flake them into a tomato and onion salad. Old school.
