Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna This shoulder ham or paleta

This shoulder ham or paleta in Spanish is the entire front leg that has been dry cured from 18 to 36 months

* White Tuna in Pickled Sauce (Bonito del Norte en Escabeche): This white tuna is caught in the Cantabrian Sea to the north of Spain

Espinaler Brava Sauce is the perfect accompaniment to patatas bravas

timeless delicacy where the character of the Cantabrian coast meets artisanal care and understated elegance

With a smooth and light texture

Yellowfin Tuna Belly in Olive Oil, Espinaler. pickled white tuna This shoulder ham or paletaThis cut of tuna, also known as ventresca, comes from the underside (belly) of the fish that has a more tender and moist meat. Ingredients: Tuna, olive oil and salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS