Esta ventresca es pescada con anzuelo entre los meses de abril y junio. La conserva se elabora en fresco y se envasa a mano, respetando el medio ambiente. Es considerado el atún más raro y caro de España ya que es la parte más tierna y jugosa del animal. Preservado en aceite de oliva virgen extra.
This Wild bluefin belly is fished with a hook between the months of April and June. The preserve is made fresh and packed by hand, respecting the environment. It is considered the rarest and most expensive tuna in Spain. It is the most tender and juicy part of the animal. Preserved in extra virgin olive oil.
This Wild bluefin belly is fished with a hook between the months of April and June. The preserve is made fresh and packed by hand, respecting the environment. It is considered the rarest and most expensive tuna in Spain. It is the most tender and juicy part of the animal. Preserved in extra virgin olive oil.