Ventresca de atún rojo en aceite de oliva

Bluefin Tuna Ventresca is the most tender and prized part of the tuna, covering the flanks and abdominal cavity. It is soft and delicate on the palate. Bluefin Tuna Ventresca consists of highly prized and delicate fillets preserved in olive oil. Its name derives from its origins, as it is obtained from the most prized part of the bluefin tuna: the belly. This is a very special and difficult-to-find cut, precisely because it is obtained from a small portion of the bluefin tuna.

Mazzuca processes select bluefin tuna caught in the Mediterranean Sea and processed fresh using a completely artisanal method. The tradition of tuna processing is rooted in the culture of Amantea, a town located on the Tyrrhenian coast near Cosenza, where the ancient Mazzuca delicatessen has been operating since 1936.

Here, tuna has always been preserved in oil using ancient recipes that capture the true flavor of tuna. Of course, we use only tuna, salt, and olive oil, so no preservatives or unnatural ingredients.

212 ml glass jar