Ventresca is made out of flesh from the belly of yellowfin tuna, prepared in olive oil. This is a delicacy that is highly praise by those "in the know", as this is the most flavorful and tender part of the entire tuna.
This Ventresca is made with Yellowfin Tuna fished out of the waters north of Spain. It is then cooked in sea water and placed in a tin with olive oil to keep it moist and to enhance the flavor.
- Ramon Peña Yellowfin Tuna Belly (Ventresca) comes from selected quality tunas only.
- The belly (ventresca) is the most oily and meaty part of the tuna.
- Manufactured, cut, and placed in the tin by hand.
- Imported from Spain.
WHY RAMON PEÑA
Ramon Peña preserves since 1920, where tradition and quality are put together to offer the greatest gastronomic treasure from the Galician Rias. The products of Ramón Peña come from the Galician Rias, the richest and most appreciated fishing area in Spain and with the most demanded raw material of the sector. Its privileged location, together with unbeatable weather conditions and the purity of its waters have made these estuaries unique and of undeniable gastronomic value. Also from the Bay of Biscay, where you get the best anchovies, tuna and bonito.