Considered the most prized cut of tuna, ventresca comes from the tender belly of the fish. Ortiz hand-packs these delicate fillets in olive oil, creating a melt-in-your-mouth texture and rich, buttery flavor. Sustainably fished in the Bay of Biscay, this is Spanish conservas at its finest.

Pairs well with:

• Fresh salads with tomatoes, fennel, or white beans

• Tapas boards with roasted peppers, olives, and Manchego

• Crusty bread with a drizzle of extra virgin olive oil

• Crisp Albariño, Txakolina, or dry rosé

A luxurious pantry staple — perfect for elevating simple meals into gourmet experiences.