Conservas El Ronqueo
Tuna Ventresca in Lard 280g
Sales unit: 280 g can
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The Treasure of Barbate: Ventresca in Lard
If there is one dish that brings the coast of Cádiz to a piece of bread, it is this: Atún en Manteca is one of Andalusia's oldest methods of preservation – long before refrigerators existed, freshly caught tuna was slowly cooked there and preserved in lard, which seals it airtight and keeps it incredibly tender. El Ronqueo continues this tradition to this day – and uses no ordinary cut, but the Ventresca, the marbled belly meat, the most coveted and succulent cut of the entire fish.
Beneath the white layer of lard lies butter-tender tuna meat that literally melts in the mouth – mild, rounded, and delicately seasoned. The fish comes from the nearby Lonjas, the region's fish auction halls, and is processed without preservatives.
How it tastes best
Take the jar out of the refrigerator about half an hour before serving or warm it very gently – as soon as the lard becomes translucent, the Ventresca is ready. Then simply spread it on warm, toasted rustic bread, sprinkle a few flakes of sea salt over it – this Andalusian classic needs nothing more. Pair it with an ice-cold Fino or Manzanilla, or alternatively, a dry white wine.
Tradition from Barbate
El Ronqueo has been producing preserves since 2002 that carry on the culinary tradition of Barbate. Small, family-run, with fish from the nearby Lonjas – modern processing, but the product is always in charge.
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