
Crème de sardine à la Brousse – Les Belles de Marseille
This is a spreadable pâté rather than a whole-fish tin: sardine blended with Brousse, the fresh Provençal curd cheese, along with peppers, garlic and rapeseed oil. Made by hand at Ferrigno's cannery in Port-Saint-Louis-du-Rhône, it's built for spreading thick on warm bread or toast as a Provençal apéro.
$5.28 at ProvencalBox, in line with the usual price.
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