WHITE TUNA BELLY Butter the producers season the pork

the producers season the pork meat in a ‘marinating tub’ with (usually red) wine

It has generously large-sized beads of varying color

the overall flavor is mineral and a bit peppery from the blue mold

buttery and tangy notes of the interior

Or place slivers atop toasts with your favorite Espinaler conserva to create some easy and delicious pintxos

WHITE TUNA BELLY Butter the producers season the porkThe Ventresca (belly) is taken from fresh caught fish from the north coast of Galicia (Puerto de Burela). It is the most tender and juicy part of the tuna due to the high fat content, and its delicate layers are carefully canned by artisans. Olive oil is then added for extra flavor that improves with the passage of time.