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.
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.
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La Chanca: the factory and its museum in Barbate. |
La Chanca selects small sardines that melt in the mouth.
Discover these sardines ready to enjoy on a slice of toasted bread or in a salad for example.
Tinned sardines (Sardina Pilchardus) rich in omega-3 and vitamin D.
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.
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.
The Iberian dried sausage de bellota is derived from the Iberian pig. It made from lean meat is seasoned before curing process.
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