El Ronqueo - Ventresca Tuna Belly in Pork Butter
Albacore Tuna belly in Pork Butter 280g.
This distinctive Andalusian preparation pairs tender albacore belly with rich pork lard. The ventresca's natural oils mingle with the manteca, producing a luxurious texture that transforms when gently warmed.
The wine and spices provide subtle background notes that enhance both the fish and pork elements, creating something genuinely unique. Warming is essential in our view, so place the unopened tin in hot water for 5 minutes before opening with care.
Serve on toasted sourdough, where the melted butter creates an indulgent base for the tender tuna. Add nothing more than a sprinkle of flaky salt and perhaps a few thin slices of pickled cucumber for contrast.
From Barbate, where Atlantic bluefin traditions inform all of El Ronqueo's small-batch preparations.
Ingredients: Tuna (Thunnus Albacares) (fish 6o%), pork lard, wine, spices and salt.
Net Weight: 280g
Albacore Tuna belly in Pork Butter 280g.
This distinctive Andalusian preparation pairs tender albacore belly with rich pork lard. The ventresca's natural oils mingle with the manteca, producing a luxurious texture that transforms when gently warmed.
The wine and spices provide subtle background notes that enhance both the fish and pork elements, creating something genuinely unique. Warming is essential in our view, so place the unopened tin in hot water for 5 minutes before opening with care.
Serve on toasted sourdough, where the melted butter creates an indulgent base for the tender tuna. Add nothing more than a sprinkle of flaky salt and perhaps a few thin slices of pickled cucumber for contrast.
From Barbate, where Atlantic bluefin traditions inform all of El Ronqueo's small-batch preparations.
Ingredients: Tuna (Thunnus Albacares) (fish 6o%), pork lard, wine, spices and salt.
Net Weight: 280g
Albacore Tuna belly in Pork Butter 280g.
This distinctive Andalusian preparation pairs tender albacore belly with rich pork lard. The ventresca's natural oils mingle with the manteca, producing a luxurious texture that transforms when gently warmed.
The wine and spices provide subtle background notes that enhance both the fish and pork elements, creating something genuinely unique. Warming is essential in our view, so place the unopened tin in hot water for 5 minutes before opening with care.
Serve on toasted sourdough, where the melted butter creates an indulgent base for the tender tuna. Add nothing more than a sprinkle of flaky salt and perhaps a few thin slices of pickled cucumber for contrast.
From Barbate, where Atlantic bluefin traditions inform all of El Ronqueo's small-batch preparations.
Ingredients: Tuna (Thunnus Albacares) (fish 6o%), pork lard, wine, spices and salt.
Net Weight: 280g
El Ronqueo produces exceptional tinned tuna from their small cannery in Barbate, Spain—a coastal town where almadraba fishing has defined the culture for centuries.
Working with locally caught bluefin tuna, they maintain traditional preservation techniques while introducing thoughtful innovations in their recipes. Their ventresca en escabeche balances the natural richness of tuna belly with bright acidity, while their ventresca preserved in pork fat creates a distinctive texture that melts perfectly on warm bread. Perhaps most unusual are their piquillo peppers stuffed with tuna roe, where sweet smoky peppers complement the concentrated flavour of the roe.
Each tin showcases Barbate's seafood expertise—preserving both Atlantic bluefin tuna and the culinary knowledge that makes this corner of Cadiz special. These are preserves worth building a meal around, rather than mere ingredients to be hidden away.
Allergens are in bold.
Store in a cool, dry place.
Consume immediately after opening. Eat within 3 days.
Product of Spain
Origin of Tuna: North Atlantic Ocean (ATL).
| Energy | 1556.2 kJ / 370.5 kcal |
| Total fat | 32.6 g |
| Saturated fat | 13.0 g |
| Carbohydrates | <0.1 g |
| Sugars | <0.1 g |
| Protein | 19.3 g |
| Salt | 2.2 g |