When the tuna arrives at the factory, we immediately proceed to its preparation, reserving the belly with great care, as this part is the highest quality meat of the tuna due to its concentration of fats. Depending on the size of the catches, they will be cooked in brine for a different lengths of time. Experience has taught us how to best manage timing and salt concentrations to obtain the highest quality products, a professional secret that has been kept for generations.
After a cooling process we clean the skin and bones before packaging the different formats, then we add the best quality oil and seal them. Each jar is then sterilized, a process similar to a water bath that eliminates any bacteria. Finally, we store the canned product for a period of about two years, which allows the tuna meat to absorb the flavors of the oil, making it a juicy product with an excellent taste.