Ventresca is the fatty, flavorful belly cut of yellowfin tuna harvested from Atlantic waters which is hand cut, steam cooked, and packed into tins with olive oil at La Brujula's facility in Galicia. This decadent conserva makes for a versatile ingredient in the kitchen but is equally delicious as a snack on its own.
With a sea to table seasonal harvest, La Brujula preserves the fresh aromas and flavors of coastal delicacies. Produced only when local seafoods are harvested at peak season in Galicia, La Brujula conservas are regarded as some of the finest in the world. A sustainable bounty from the sea is cooked outside the tin before being hand packed to preserve the fresh aromas and flavors of these coastal delicacies: sardines, tuna, mussels, clams, squid, scallops, cockles, octopus, and urchin. The freshness and seasonality of these conservas demonstrate why La Brujula is considered among the top producers of tinned seafood in Spain.