Tuna chunks in olive oil 125 g - La Chanca

This preserve is made from an exceptional raw material - fresh bluefin tuna - and natural ingredients such as olive oil and sea salt from the Barbate area (south of Cádiz), where La Chanca, a renowned canner, is located.

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€9.00
Out-of-Stock
Reference:
0002009BAR
Brand:
Description

This preserve is made from an exceptional raw material - fresh bluefin tuna - and natural ingredients such as olive oil and sea salt from the Barbate area (south of Cádiz), where La Chanca, a renowned canner, is located.

Bluefin tuna Thunnus Thynnus is appreciated for the quality and taste of its flesh; these pieces of tuna will enhance your aperitifs and the flavour of your salads!

La Chanca perpetuates the ancestral techniques of tuna preservation and knows how to take advantage of the benefits of olive oil, which preserves the flesh of the fish while softening it. It is important to note that this product improves with age.

Before being tinned, the fish is cleaned (removing unwanted parts) and cooked, always respecting the product being processed.
With these pieces of tuna, enjoy the taste of tradition, know-how and high-quality craftsmanship.

Easy-open metal tin (useful in case you don't have a tin opener ;-).

Once opened, it must be kept refrigerated and consumed within 4 to 5 days. It’s better to always cover the product with olive oil.

Ingredients: tuna (Thunnus Thynnus), olive oil and sea salt. No preservatives

Recyclable packaging.

Bluefin tuna in Cadiz (Spain)

La Chanca: the factory and its museum in Barbate.

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Product Details
0002009BAR

Data sheet

Conditioning
Can
Quantity
125 g
Reviews
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€9.00

High quality bluefin tuna and olive oil: a delicious combination of flavours and natural ingredients from Andalusia!

Using the ancient techniques of the Barbate canners, La Chanca perpetuates the tradition of its town and offers us bluefin tuna fillets with tender flesh and exceptional taste.

€11.00
Weight (kilo)
  • 100 g
  • 3 x 100 gr
  • 10 x 100 g
(1)

Around 100g of Iberian acorn tenderloin. From a whole cut of 20-25 cm, cured for approximately 3 months. The tenderloin is a cut that is appreciated for the quality of the meat, which is low in fat and particularly good when spiced and seasoned.

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