Cut from between the belly and loin, tarantelo offers the best of both worlds. It’s rich but firmer than belly, with a meaty bite and pronounced tuna flavour. The olive oil rounds everything out, giving depth without heaviness.
Serving suggestion:
Ideal for tapas-style plates. Serve with blanched green beans, capers, and a light vinaigrette, or gently folded through warm pasta with garlic and parsley.
Wine pairing:
International: Fiano di Avellino – textured, savoury, and slightly nutty.
Australian: Margaret River Semillon – fresh acidity with enough structure to handle the richness.
 
Herpac – Producer Profile
Founded in 1986 in Barbate, on Spain’s Atlantic coast, Herpac is a family-run conservera deeply rooted in Andalusian tuna culture. Working closely with the region’s historic almadraba tuna fisheries, Herpac specialises in premium bluefin tuna cuts, carefully selected and hand-prepared to highlight the natural texture and flavour of each part of the fish. Their approach is precise and respectful: minimal processing, excellent olive oil, and a focus on showcasing how different cuts of tuna offer distinct eating experiences. The result is conservas that feel both traditional and quietly luxurious.