Ventresca de Atún Rojo en Aceite de Oliva by Herpac is produced from the belly cut of bluefin tuna, a section known for its higher fat content and naturally tender, layered texture. Sourced from the waters of Cádiz and closely associated with traditional almadraba fishing, the raw material is selected for its quality and processed to preserve its original characteristics.

The ventresca is carefully cleaned, cut, and placed into the tin by hand, then covered with olive oil and a small amount of salt, resulting in a product with a simple and transparent composition. The texture is soft and structured, separating into large, moist flakes, while the richness of the cut gives it a smooth, almost silky mouthfeel.

The olive oil enhances the natural flavor without masking it, contributing to a balanced and rounded profile. Nutritionally, it is rich in protein and omega-3 fatty acids, reflecting the properties of this specific part of the fish.

Within Herpac’s range, this product is positioned in the premium segment of canned seafood, where emphasis is placed on raw material quality, traditional processing, and a direct expression of flavor.