The finest cut of Spain’s prized white tuna, this ventresca is melt-in-the-mouth tender with a luxurious depth of flavour. Alalunga’s ventresca is carefully hand-cut and preserved in smooth olive oil to highlight the buttery richness of the belly meat. It’s a showstopper straight from the tin—serve simply with good bread, sliced tomato, and a touch of sea salt.
 
Wine pairing: Pair with a white Rioja to match the savoury notes, or an Australian Hunter Valley Semillon for a crisp counterpoint to the richness.
 
Alalunga – Basque Excellence in Every Tin
Alalunga is one of Spain’s most highly regarded conservas producers, based in the Basque Country, where seafood preservation is an art form. They specialize in hand-prepared, small-batch tinned fish, using only the finest sustainably sourced ingredients and time-honoured methods. Founded by chef Xabier Urtasun, Alalunga brings a chef’s touch to every tin, with impeccable quality and bold yet balanced flavours that celebrate the best of the sea.