Jelopa Ventresca de Bonito - Tuna in butter, Los Peperetes

Butter was already used in Galicia in the 19th century for canning, even before olive oil was introduced. Los Peperetes wanted to revive this method of production. The belly is the most valuable part of the Bonito del Norte. It is characterized by its fillet-like consistency and is particularly juicy and tasty. Experienced artisans carefully separate slice after slice and later layer them individually in the tin. The tins are then filled with the exclusive butter from the Airas Moniz cheese factory. This cheese factory produces an award-winning butter from raw milk from Jersey cows in Lugo. To enjoy, we recommend heating the tin under hot water for two minutes and then opening it, then you can enjoy the fine slices with the semi-liquid butter.