Soft, succulent, and bursting with richness, the prized belly meat of bonito is an indulgent treat any night of the week.
Harvested by pole & line in Puerto de Burela off the north coast of Galicia, this is a product marked with care through every step of the process. The fatty meat does all its own heavy lifting but the premium olive oil it comes bathed in doesn’t hurt it’s righteous cause one bit. It’s a must try on its own and we love it most eaten fork to mouth. It also plays nicely with pickled things like shallot and cornichon atop hunks of crusty bread.
TASTING: rich, moist, buttery
PAIRING: dry white wine, caperberries, hard cheese
INGREDIENTS: Albacore Tuna, Olive Oil, Salt
CAUGHT IN: Northern Spain
