Yellowfin Tuna Ventresca in Olive Oil Christmas vinegars The de Viennes believe in

The de Viennes believe in direct sourcing spices: visiting growing regions

It’s why it’s in such demand from top chefs in Spain and throughout Europe

due to their high moisture content

whisky or Rye

Particular attention is paid to the varieties of fruit

Yellowfin Tuna Ventresca in Olive Oil Christmas vinegars The de Viennes believe inIn a nutshell: Finest quality yellowfin tuna belly the very best cut there is from fish individually line caught in the Bay of Biscay, preserved by a Basque Country family firm. For centuries, yellowfin tuna has been fished off the Basque coast of northern Spain. It was here, in the little port of Bermeo, that Rufino Arroyabe set up a canning business, back in 1898. The firm is still family owned today and the exceptional white tuna it produces