.png)
Copyright for the photo to Conservas Pinhais & Cia, who kindly granted us permission to publish their photos on our blog.
For many years, Portugal has established itself as a leading market in the production of canned goods. In Matosinhos alone, located near Porto, over fifty factories were active at the beginning of the 20th century, producing thousands of sardine tins destined for various countries.
With the arrival of Moroccan competition, most of these factories were forced to close, giving way to urban expansion along the Matosinhos coast, drastically changing the appearance of the city.
Of the two factories that remained active, including Conservas Pinhais located at Avenida Menéres 700, 4450-189, not only did it withstand the crisis, but it also continued to maintain its production process almost entirely intact, which is nearly completely artisanal.
I use the term 'nearly' because, throughout the supply chain, starting from the arrival of fresh fish, coming from the Matosinhos fish market or other coastal locations, to the moment of packaging, every operation is done by hand, except for the two machines that hermetically seal the tins.
Copyright for the photos to Conservas Pinhais & Cia, who kindly granted us permission to publish their photos on our blog.
Entering Conservas Pinhais is practically a journey into the past. Everything has remained unchanged since its founding in 1920, making the environment fascinating and 'vintage.' The marble surfaces that receive the fish as soon as they arrive at the plant have remained intact after a century!
In 2020, Pinhais inaugurated its Museum, making the visit to the canning factory even more engaging and interactive, with informational videos and a mezzanine offering a complete view of the entire production line.
The main goal of Conservas Pinhais is to ensure quality from the very first day of activity in 1920, and for this reason, the process has remained almost unchanged. During my visit, I had the chance to witness the preparation of mackerel preserves, starting with a cooking method designed to maximize fat separation. Then, it’s the turn of the hands of the gentle ladies who work there; they are the ones who evaluate whether the fish are truly in optimal condition to be canned. Here, quality and tradition come first. Even the packaging process is done manually and with great care. Moreover, visitors are invited to wrap a can, and this is how one appreciates the value of the work. Because it's not a simple task at all!
Copyright for the photos to Conservas Pinhais & Cia, who kindly granted us permission to publish their photos on our blog.
"Everything related to fishing brings us back to deeply religious people, as in the past; for this reason, the rosary is still recited here at the end of each workweek. At the end of the visit, there is an area dedicated to tastings of canned goods and wines.
The visiting hours for the Museu Vivo Conservas Pinhais factory tour are from 9:30 AM to 3:30 PM. The store and the Can-Tin Café are open from 9:00 AM to 6:00 PM. In the months of July, August, and from November to February, they are closed on Sundays.
I recommend this experience for those who want to explore beyond Porto's Historic Center and discover a place rich in stories, traditions, legends, gastronomy, and local culture, such as Matosinhos. The guided tours are only in English, French, Spanish, and German.
Comments