Ventresca, the prized belly cut of Bonito del Norte, is the most tender and luxurious part of the tuna. Packed in olive oil, it has an unctuous, melt-in-the-mouth texture and an exceptionally rich flavour.
 
Serving Suggestion and Wine Pairing:
Enjoy simply on a plate with a sprinkle of sea salt, pair with roasted Padrón peppers, or serve atop a fresh heirloom tomato salad. Pair with a well-aged white Rioja for depth or a Margaret River Chardonnay for a buttery, structured complement.
 
Yurrita – Five Generations of Basque Seafood Tradition
Founded in 1867, Yurrita is one of Spain’s oldest seafood canneries, with deep roots in the Basque Country’s rich fishing heritage. Still family-run, they specialize in Cantabrian anchovies and premium tuna, using time-honored techniques to preserve the delicate textures and flavors of their fish. Sourced from the cold, nutrient-rich waters of the Bay of Biscay, every tin is a testament to their commitment to quality, tradition, and sustainability.