Don Reinaldo - Ventresca Smoked Tuna Belly in Olive Oil
Yellowfin Tuna Belly smoked in Olive Oil.
Tuna belly, known as ventresca in Galicia, offers a completely different experience from standard tuna. This cut from beneath the fish's pectoral fin has a remarkable buttery texture that comes from its natural fat content—meat that literally melts on the tongue.
What makes Don Reinaldo's version so distinctive is the mild smokey ham-like flavour that develops from their careful beechwood smoking process. The olive oil perfectly complements this richness, enhancing the fish's natural character.
Serve this at room temperature on good bread with nothing more than a squeeze of lemon and flaky salt. Or create a simple salad with thin-sliced fennel, capers and olive oil.
Ingredients: Yellowfin tuna belly (Thunnus albacares) (fish), olive oil (35%), natural smoke, and salt.
Net Weight: 115g
Yellowfin Tuna Belly smoked in Olive Oil.
Tuna belly, known as ventresca in Galicia, offers a completely different experience from standard tuna. This cut from beneath the fish's pectoral fin has a remarkable buttery texture that comes from its natural fat content—meat that literally melts on the tongue.
What makes Don Reinaldo's version so distinctive is the mild smokey ham-like flavour that develops from their careful beechwood smoking process. The olive oil perfectly complements this richness, enhancing the fish's natural character.
Serve this at room temperature on good bread with nothing more than a squeeze of lemon and flaky salt. Or create a simple salad with thin-sliced fennel, capers and olive oil.
Ingredients: Yellowfin tuna belly (Thunnus albacares) (fish), olive oil (35%), natural smoke, and salt.
Net Weight: 115g
Yellowfin Tuna Belly smoked in Olive Oil.
Tuna belly, known as ventresca in Galicia, offers a completely different experience from standard tuna. This cut from beneath the fish's pectoral fin has a remarkable buttery texture that comes from its natural fat content—meat that literally melts on the tongue.
What makes Don Reinaldo's version so distinctive is the mild smokey ham-like flavour that develops from their careful beechwood smoking process. The olive oil perfectly complements this richness, enhancing the fish's natural character.
Serve this at room temperature on good bread with nothing more than a squeeze of lemon and flaky salt. Or create a simple salad with thin-sliced fennel, capers and olive oil.
Ingredients: Yellowfin tuna belly (Thunnus albacares) (fish), olive oil (35%), natural smoke, and salt.
Net Weight: 115g
Don Reinaldo, from Conservas Lou in coastal Ribeira, brings Galicia's seafood treasures to the tin with remarkable clarity of flavour. When Manuel Reinaldo Loureiro Pérez revived his family's 1880s cannery in the 1990s, he created something genuinely special.
Their smoked ventresca (tuna belly) carries the gentle perfume of beechwood smoke that enhances the fish's natural richness. Their sardinillas come in various compelling recipes each showcasing the clean, delicate flavour of these small sardines from Galicia's nutrient-rich waters.
The brand's approach remains reassuringly artisanal. Each tin is hand-packed without preservatives or additives, which explains their limited production and why these tins can be challenging to find. This dedication to purity means every bite offers a genuine taste of Galicia's remarkable seafood traditions.
Made by hand.
Allergens are in bold.
May contain traces of molluscs and crustaceans.
Store in a cool, dry place. See tin for use-by date.
Consume immediately after opening.
Product of Spain
| Energy | 1047 kJ / 252 kcal |
| Total fat | 16 g |
| Saturated fat | 3 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Protein | 26 g |
| Salt | 1 g |