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Tuna Belly in Olive Oil. The belly or ventresca of tuna is the juiciest and softest part, being made fresh and traditionally during the campaign or Bonito del Cantábrico season in the summer months, a true delicacy in preserve. Conservas Costera, a family-owned canning company in Gijón, carries out a production process that preserves its flavor and juiciness for up to 6 years from the preferred consumption date. Gourmet preserves perfect for your table.