Meet the most luxurious tin we have ever launched. Tuna Belly (also known as Ventresca) is the tender, buttery belly cut of albacore tuna, the most prized part of the fish and what we call the wagyu of the sea. Each tin takes 37 minutes to make, resulting in a silky, melt-in-your-mouth bite that feels indulgent and unforgettable. Only about 6 percent of the fish is belly, making this tin a rare treasure meant to be savored slowly and shared with love. - **Wild-Caught in the Bay of Biscay**: This prized tuna belly (ventresca) is sourced from the cold, nutrient-rich waters of the Bay of Biscay, known for producing some of the world’s highest-quality tuna. - **Line-Caught, One by One**: Each tuna is caught individually using traditional pole-and-line methods, a time-honored, sustainable practice passed down through generations of Basque fishermen. This selective method ensures the quality of each catch and minimizes by catch, preserving marine biodiversity. **Culinary Versatility:** - Melts in your mouth texture, unlike regular canned tuna - Delicate, refined flavor profile - Ready-to-eat convenience with gourmet restaurant quality **Exclusivity & Scarcity:** - Ventresca represents only 8-12% of the total weight of each Albacore Tuna - From a typical 5-8 kg bonito, only 400-800 grams of ventresca can be obtained - Each ventresca yields fewer than 10 cans of finished product - This natural scarcity explains its premium positioning and treasured status in European cuisine