Bonito Tuna Belly in Olive Oil, Espinaler. cockle After curing

After curing

This half piece of loin is packaged into an elegant cylinder

which is a slower process that imparts a balanced flavor that is not overwhelmed by acidity

This vinegar is made from traditional Mediterranean Moscatel grapes from Catalonia

Chipirones can be eaten at room temperature or heated and combined with a variety of rice dishes

Bonito Tuna Belly in Olive Oil, Espinaler. cockle After curingThis Bonito de Norte, is caught in the Cantabrian Sea to the north of Spain. Tuna from this region is known for its soft, juicy texture and superior taste. In Spain it is often used in salads and tapas, where its flavor and texture can best be appreciated. Ingredients: Bonito del Norte tuna, olive oil and salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS