We use only genuine Atlantic sardines, SARDINA PILCHARDE caught at their peak as they pass along the coast of Brittany during their journey through the Atlantic. We work only with local fishermen who use the traditional seine method - a gentle way of fishing with nets that protects other sea life and follows all rules for sustainable fishing. The sardines arrive chilled and fresh at the harbor early in the morning. We work only with fish that have never been frozen.

Each fish must be taken individually and carefully cleaned by hand with a knife: the innards removed, fins trimmed, and for our BONELESS edition, even the bones are taken out by hand. Some traditions are untouchable—passed down, perfected, and never replaced. Each sardine is carefully inspected again and gently skewered by hand onto a special rack—an essential step in our unique preparation method that gives the sardines their unmistakable character.

We don’t rely on a secret recipe, we don’t need protect our know how. It's just an incredibly demanding process with very strict rules. Each sardine is briefly dipped into boiling oil for a few seconds, sealing the surface so the marinade can work its magic from within. It’s a technique honed over generations, impossible to rush and impossible to fake. That’s what makes our sardines unforgettable.

Each can is packed by hand with care and precision. Just 4 Millesime and 5 clasic sardines, laid gently side by side, then topped with the finest olive oil or a carefully crafted marinade. Add time—slow, patient marination—and the result is nothing short of brilliant. A perfect balance of texture, flavor, and tradition in every tin.

Charles Rodel discovered that sardines reach their absolute peak for just 10 to 14 days each year. It’s a fleeting moment—one that demands immediate action. The fish must be caught and processed within a single day, then left to rest and mature in marinade for at least four months. This is how the world’s most flavorful sardines are born—impossible to imitate, and possible to produce only in the smallest, most limited batches.

Created especially for Pedro II, Emperor of Brazil, Rodel sardines were born from royal concern. The palace feared guests might encounter bones during a state dinner.

Their request inspired a delicacy: sardines expertly deboned by hand. It’s a matter of precision, patience, and true craftsmanship - tiny bones, fine knives, and no room for error.

At a private dinner at Rodel’s house, a family friend, the Venezuelan ambassador—spoke of a mystical spice from his homeland: Chica Pica. Meaning Wild Girl, it's a fiery, bold blend with a wild, unforgettable taste.

Rodel used this secret mix to create his signature sardines, guarding the Chica Pica recipe.for over a century.

Fish and lemon are bound together by tradition—and by taste. When infused in fine olive oil, lemon brings a subtle, refreshing brightness that perfectly complements the richness of our sardines. It’s a classic combination, elevated to something extraordinary.

No original RODEL collection would be complete without its famous cod liver—so exceptional, it’s been known to cause obsession. Rich, delicate, and irresistibly smooth, this gourmet delicacy stands in a class of its own.