Bonito Tuna In Oilve Oil, Espinaler. Vinegar The three to four pounds

The three to four pounds boneless shoulder is vacuum-sealed whole for freshness and ready to be sliced

In Spain they are often served as a tapa accompanied by a vermouth or used as an ingredient in main courses

also known as ventresca

is caught in the Cantabrian Sea to the north of Spain

Bonito Tuna In Oilve Oil, Espinaler. Vinegar The three to four poundsThis Bonito de Norte, is caught in the Cantabrian Sea to the north of Spain. Tuna from this region is known for its soft, juicy texture and superior taste. In Spain it is often used in salads and tapas, where its flavor and texture can best be appreciated. Ingredients: Bonito del Norte tuna, olive oil and salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS