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Ventresca, the belly of the bonito, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna.
Our Yurrita ventresca is prepared in limited quantities.
Each bite of Bonito del Norte's ventresca is so meltingly tender that it is in a different category from other parts of the tuna.
SUGESTIONS:
After each Bonito del Norte is cooked in sea water, the delicate ventresca fillets are placed in a tin, always by hand, because no machine process would be capable of leaving intact such a tender cut.
The ventresca is then covered in olive oil, thereby keeping it moist and enhancing its delicate flavor.
Ventresca is the finest part of the Bonito del Norte. Each tuna is caught with a rod and line. This preserves the texture and flavour that can be damaged by the stress of harvesting by net.
This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed.
Data sheet
You must be 18 or over to purchase and receive this product.
White wine made with grapes from organic farming.
Fermented at 18º C for 12 days.
ABV 14%
Salt d'oro salt flakes are obtained through traditional artisan methods which are unique due to the use of spring water.
The spring water and craft production give a remarkable salt perfect for seasoning during cooking.
NEW PRICE
Beautiful paste of sweet piquillo peppers.
Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.
