3,000+ years
Spring only
100% natural
Of almadraba tradition.
A seasonal, limited catch.
Olive oil, no additives.
OUR STORY
Wild bluefin, caught the ancient way
The almadraba is a labyrinth of nets set in the sea during the bluefin's spring migration through the Strait. It is seasonal, limited and passive: the fish are guided, not chased. The result is a tuna that is neither stressed nor bruised, with extraordinary fat and depth of flavour.
Founded in Barbate in 1986, Herpac hand-packs every tin using natural olive oil. No industrial processing and no additives.
WHAT WE BRING
Ventresca
The belly: the fattiest, richest cut, silky and melting.
Tarantelo
The flank: firm and deeply flavoured. Less known, more interesting.
Lomo & salazones
The classic loin, clean and versatile, plus cured specialities of the Cádiz coast like mojama and bottarga.
FORMATS & SERVING
From the kitchen to the shelf
For kitchens
For delis & retail
Ventresca salad
Yellowfin tuna belly in a 1 kg catering tin.
Bluefin cuts in 120 g gift-boxed tins.
Slice ripe tomatoes, add thin sweet onion and a little salt. Lay the ventresca on top straight from the tin and finish with its own olive oil. The classic salad of the Cádiz coast.