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
Reference: B0020 (UNIT)
Brand: Lezaun
White wine made with grapes from organic farming. Fermented at 18º C for 12 days. ABV 14%
Reference: A0032 (UNIT)
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. SUGGESTIONS Sprinkle on roasted veggies Toast of olive oil, Rosemary and salt flakes. Salt and chocolate works wonder together NEW PRICE
Reference: D0004 (UNIT)
Brand: Yurrita
Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies. These are salted and cured for at least 20 months. Then, anchovy fillets are prepared by hand as has been done for more than 150 years. Yurrita 00 anchovy fillets are plump and meaty; just open the packet and enjoy on...
Reference: A0343 (UNIT)
Brand: Artajo
Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November. This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth. For the conditions of harvesting and processing, 8 kg of olives are needed to make 1L. It is perfect for raw uses....
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:
