Welcome to the ultimate expression of marine excellence in preserved seafood format. In this exclusive section from Productos de Almadraba, we bring together premium cuts and the most select noble parts of the tuna—those traditionally prized and sought after in the fresh and ultra-frozen markets. Rigorously selected from indisputable prestigious brands such as Gadira and El Rey de Oros, these gastronomic gems are preserved in selected oils to offer you velvety textures, extreme juiciness, and a sublime gourmet experience. Open, serve, and delight in the luxury of the Cádiz coast.

The Gems of Traditional Butchery in Your Pantry

Premium preserved cuts represent a direct journey to haute cuisine without leaving home. The artisanal butchering of tuna (the traditional ronqueo in Cádiz) separates each muscle according to its natural fat percentage and marbling. By transferring cuts as exquisite as the belly (ventresca) or the lower flank (tarantelo) into tins or glass jars, we achieve a product that evolves in its oil bath, gaining creaminess over time while maintaining a firm structure that delights the senses.

The Anatomy of Luxury: Ventresca, Tarantelo, and Ijada

Our premium catalog allows you to explore the most coveted tuna textures through handcrafted preserves from the province of Cádiz:

• Tuna Belly (Ventresca de Atún – Wild Almadraba & Yellowfin): Located along the belly area of the fish, this is the undisputed queen of juiciness thanks to its characteristic veins of natural fat. We offer both the supreme exclusivity of wild bluefin almadraba tuna belly and the fine quality of yellowfin tuna belly.
• Bluefin Tuna Tarantelo: A noble cut situated just above the belly and lower loin. It stands out for offering a masterclass in balance on the palate: it is leaner than the belly (ventresca), yet infinitely juicier than the loin (lomo), making it ideal for those seeking a pure, well-defined flavor.
• Tuna Ijada (Salt-Cured Belly in Oil): Ijada represents the belly cut subjected to a rigorous aging process in brine, followed by hand-slicing, desalting, and artisanal drying before being preserved in oil. A bite packed with character and maritime history.