The "Bonito del Norte" or "Thunnus Alalunga" is caught, one by one, in the waters of the Bay of Biscay during the summer coastal season and using traditional fishing gear. Its intense flavor of the sea, its light meat and its properties have made it, without a doubt, the king of tuna. Once the best specimens have been selected and the cooking process has passed, the fish is prepared and packaged using traditional techniques. The skill and experience acquired over five generations is part of their secret to achieve the exceptional appearance and flavor, of tasty and appetizing white meat.
For the production of the can of Neck "OL 120", we exclusively use the upper part of the tuna loin which, together with the ventresca, is the part of the fish that has the tastiest meat and the softest texture. Finally, their specially selected olive oil is added. This oil, with its intense flavor, adds an exclusive aroma and flavor to the neck, a delicious contrast between the flavor of the sea and that of the land dried by the sun.