Serrats Ventresca in Olive Oil 115g

The "Bonito del Norte" or "Thunnus alalunga" is caught individually in the waters of the Bay of Biscay during the summer season using traditional fishing methods. Its intense sea flavor, light flesh, and its unique properties have undoubtedly made it the king of tuna. Once the best specimens have been selected and the fish has been cooked, it is prepared and packaged using artisanal techniques. The skill and experience acquired over five generations are part of our secret to achieving the exceptional appearance and flavor, with its tasty and appetizing white flesh, that our preserves boast.

To make the "OL 120" can of Cogote, we use only the upper part of the bonito loin, which, along with the belly, is the part of the fish with the most flavorful and tenderest flesh. Finally, we add our specially selected olive oil. This oil, with its intense flavor, gives the Cogote a unique aroma and flavor, a delicious contrast between the taste of the sea and that of the sun-dried earth.