The ventresca (belly) is the most prized and coveted cut of Almadraba Bluefin Tuna. Prepared using time-honored methods and with the dedication and care of our expert artisans, each can is a small gastronomic masterpiece. 

Its high percentage of intramuscular fat gives it a powerful and sophisticated flavor, as well as an incomparably succulent texture that sets it apart from the rest of the cut. Its unctuous flesh and delicate flakes make this piece the true jewel of Bluefin Tuna. 

When we receive the tuna at our workshop, we extract the ventresca pieces and cook them precisely to maintain their juiciness. Then, we clean and separate each flake by hand, placing them one by one in their can and covering them with the finest olive oil to enhance their excellence. 

Our Bluefin Tuna Ventresca in olive oil is the result of a strict selection of wild specimens, caught using the ancient and sustainable art of the Almadraba.