The operating company behind Connétable, tracing its origins to Robert Chancerelle's friture in Douarnenez, Brittany in 1853. Chancerelle sardines are fished during the peak season from June to November, selected, sorted, and hand-prepared at the Douarnenez facility. The company also operates a cannery in Agadir, Morocco, to ensure year-round supply when Breton stocks require rest.
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