António Faustino opened Briosa in Figueira da Foz in 1991, building a second cannery to expand the capacity of Conservas Portugal Norte, which he had acquired a few years earlier. The Figueira da Foz location was chosen for its proximity to the fishing port. Briosa became the vehicle for the gourmet and organic lines while Portugal Norte handled volume production. In 2025 both canneries became part of the same group.
House pick
ProductBrandSpecies
Skinless and Boneless Sardines in Olive OilBriosa GourmetSardineTuna Fillets in Olive Oil with Onion and LaurelBriosa GourmetTunaSpiced Mackerel Fillets in Olive OilBriosa GourmetMackerelCodfish in Olive OilBriosa GourmetCodSardines in Olive OilBriosa GourmetSardineSkinless and Boneless Sardines in Tomato SauceBriosa GourmetSardineBriosa Gourmet Sardines in Olive OilBriosa GourmetSardineSmall Sardines in Olive OilBriosa GourmetSardineJack Mackerels in Olive OilBriosa GourmetJack MackerelBoneless Skinless Sardines in Olive OilBriosa GourmetSardineTuna Fillets in Olive Oil with Black Eyed PeasBriosa GourmetTunaTuna Fillets in Olive Oil with ChickpeasBriosa GourmetTunaMackerel Fillets in Olive OilBriosa GourmetMackerelSkinless and Boneless Sardines in Olive Oil with Lemon & BasilBriosa GourmetSardineTuna Fillets in Olive OilBriosa GourmetTunaSpiced Sardines in Olive OilBriosa GourmetSardineTuna Fillets in Olive Oil with ChickpeasBriosa GourmetTuna
