The millesimé gastronomic trend invites us to eat expired or “matured” cans.

In recent years, a new gastronomic trend has caught the attention of canning enthusiasts: millesimé cans. These are canned products that, despite having passed their best-before date, are marketed at high prices due to their evolution in taste and texture. This is similar to what happens with reserve wines. These cans remain in their manufacturers’ warehouses in a “maturation” process that only the most experienced gourmets know how to appreciate and pay for.

Although this practice was already popular in France, it has recently arrived in Spain, arousing the interest of consumers and gastronomy experts. T
he idea behind this trend is that certain canned foods, such as sardines or foie gras, acquire more complex nuances over time, similar to premium wines. For this reason, some canning companies have begun to indicate the year of packaging on their products and to position them as exclusive items.

French cannery Millésime, a pioneer in this concept, lets its products rest for years before marketing them, ensuring that maturation enhances their flavor and texture. To reinforce their exclusive character, they have collaborated with artists to design eye-catching packaging, transforming them into collector’s items.

In Spain, where canned foods are part of the daily diet, the arrival of this trend has generated mixed opinions. While some consumers appreciate the quality and the gastronomic experience offered by these aged cans, others consider it to be a marketing strategy that seeks to justify high prices.

In France, some well-known brands have opted for this concept, such as La Belle-Iloise or Conserverie Gonidec, which market canned sardines with vintage indication. Another company that has dedicated itself to this type of canning is La Perle des Dieux, located in Saint-Gilles-Croix-de-Vie, in the Loire area, which has more than 130 years of tradition in the production of high quality preserves. Founded in 1887, the company has maintained its legacy in the production of sardines, mackerel and other fish, most notably sardines millésimées, vintage preserves that, like wines, improve with time. Also in Spain, companies such as Real Conservera Española and Conservas Ortiz have experimented with the maturation of their products.