Description
Alalunga Albacore belly in olive oil is sourced from the Cantabrian Sea. This cut, known as ventresca, represents the most tender and flavorful part of the tuna.
Craft & Origin
Alalunga focuses on traceability and traditional methods in Cantabria. The albacore is pole-and-line caught during the summer season at peak quality. Each tin contains the fatty belly fillets, which are hand-cleaned and packed in olive oil to preserve their delicate structure. This manual process ensures that the thin laminas of the belly remain intact. The maker works with local auctions to source fish directly from small-scale coastal fleets. Immediate processing at the port maintains the integrity of the fresh catch without chemical additives.
Flavor & Texture
Exceptionally buttery with a delicate oceanic saltiness. Silky and laminated texture.
How to Use
Serve chilled as a standalone tapa with crusty bread or layer over sliced heirloom tomatoes.
Why We Like It
This is a benchmark for ventresca, showing the technical skill required to preserve such a delicate cut.
Technical Details
Size: 134g
Origin: Cantabria, Spain
Varieties: Albacore (Thunnus alalunga)
Production Method: Hand-packed
Dietary Notes: Gluten-free
Pairs With: Crusty bread, heirloom tomatoes