Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna With a smooth and light

With a smooth and light texture

they are preserved in premium olive oil infused with just the right touch of spice to enhance

* White Tuna in Pickled Sauce (Bonito del Norte en Escabeche): This white tuna is caught in the Cantabrian Sea to the north of Spain

since the fish does not experience stress

This shoulder ham or paleta in Spanish is the entire front leg that has been dry cured from 18 to 36 months

Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna With a smooth and lightThis cut of tuna, also known as ventresca, comes from the underside (belly) of the fish that has a more tender and moist meat. Ingredients: Tuna, olive oil and salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS