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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 artisanally during the campaign or Costera of the Cantabrian Tuna during the summer months, a true delicacy in preserves.
Conservas Costera, a family cannery from Gijón, carries out a production process that preserves its flavor and juiciness for 6 years from the preferred consumption date. Gourmet preserves perfect for your table.