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How they taste: A blast of full bodied
They’re tended to and tumbled constantly which helps promote thick shells and uniform shape
The area surrounding the farm is pristine
Irving has owned restaurants
In the local townhall
Olasagasti Yellowfin Ventresca Tuna Belly YGroup_NBO How they taste: A blastAbout Olasagasti: Conservas Olasagasti likes to say theyre rooted in two seas: The Mediterranean and the Cantabrian. Olasagasti founder Salvatore Orlando arrived in Spain via Sicily in the late 19th century and was part of a group of Italian pioneers who introduced ancient preserving techniques to the Cantabrian coast. After more than 100 years, and four generations of the family at the helm of the company, Conservas Olasagasti continues to produce
US$ 65.00
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