It has been hard to get quantities of this tuna since many imports are coming into the US a lot slower these days. However, we just received a fresh shipment of this fantastic tuna from Spain. Ramon Pena Ventresca has been a top seller for us this year and is a product that has to be tasted to comprehend fully. This was our first 'wow' moment with the Conserva world, and many of our clients have come back multiple times for more. Ramon Pena Ventresca is incredibly delicious, and we highly recommend trying it out. See our original offer below.
We have been working diligently to try to find artisan food products from Europe to pair with our wines, and this offer marks the beginning of that journey. This falls under the category of Conservas meaning preserved or canned. Conservas are, if not the most popular way to eat Seafood in Spain and Portugal, some more popular than their fresh counterparts. There are wine bars in Spain that only serve these delicious canned items, and recently some forward-thinkers in the US have started to replicate the idea with much success. Conservas are slowly catching on here in the States and for a good reason. The quality is far beyond what one would find in a grocery store; even in specialty shops, Conservas can be hard to come by. This tuna is hand caught in the Galician Rias, Spain, close to the wine-growing area of Rias Baixas. 'Ventresca' refers to the belly cut of fish and is to Spain is what Toro is to Japan. Anyone that has had Sushi knows that tuna belly is one of the richest, most flavorful, and expensive cuts, which is what Ramon Pena uses. The tuna is cleaned and canned by hand using only the best pieces of the belly. After filleting in solid pieces, not broken up like your average tuna, it is topped with very light olive oil and sealed. Ramon Pena does not just make canned tuna; this is an absolute delicacy with its superb texture, richness, depth of flavor, and a very mild aroma. We eat this straight out of the can and usually pair it with something like a blanc de blancs Champagne and is a mind-blowing pairing. Enjoy it simply with a squeeze of lemon or add it to a Nicoise salad, Charcuterie board, or in a Quiche for a Champagne brunch. The Yellowfin belly from Ramon Pena sets the standard, and once you try it, it will become a go-to pairing for your wines like it has for us.