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

With a smooth and light texture

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

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

timeless delicacy where the character of the Cantabrian coast meets artisanal care and understated elegance

Espinaler Brava Sauce is the perfect accompaniment to patatas bravas

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