Ventresca de Atún a la Brasa
TunaGrilled
Conservas Braseadas. Belly cut (ventresca) of tuna, grilled over embers ('a la brasa'). Label features a diagram of the tuna showing different cuts: Morrillo, Solomillo, Lomo Negro, Cola Negra, Mormo, Ventresca, Lomo Blanco, Cola Blanca, Parpatana. Tagline: '¡Prefiero las brasas!' (I prefer the embers!).
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