Hoya Santo a Ventresca de Bonito - Gourmet Preserve of Ventresca de Bonito del Norte del Cant brico in Olive Oil Pack of 3 cans of 112 g (336 g).

Name: Hoya Santo a Ventresca de Bonito - Gourmet Preserve of Ventresca de Bonito del Norte del Cant brico in Olive Oil Pack of 3 cans of 112 g (336 g).
Brand: Hoya Santo a
SKU: FR-GR-AMFR-B08M9L2PWD
Price: 84.99 USD
Availability: InStock

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Hoya Santo a Ventresca de Bonito - Gourmet Preserve of Ventresca de Bonito del Norte del Cant brico in Olive Oil Pack of 3 cans of 112 g (336 g).

Regular Price: US$101.99

Special Price US$84.99

Availability: In stock

Supplier: Hoya Santo a

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Canned & Jarred & Packaged Foods Meat & Poultry & Seafood Seafood Tuna Fish

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HEALTH Consuming blue fish is beneficial for our cardiovascular, bone, and cognitive health. We obtain proteins, fatty acids, omega 3, and vitamins A and D. Domestic traction. We are a family business dedicated to the manufacture of canned fish in Santoña (Cantabria) since 1940. Artistic enlargement. Our belly is cut, cooked, and packaged by hand with the respect that the queen of canned fish from the Cantabrian Sea deserves. CANNED NORTHERN BONITO: Canned fish from the Cantabrian Sea one by one using traditional fishing methods that contribute to the sustainability of our seas. The best part of the BONIT. The belly is the most appreciated part of the bonito thanks to the healthy fat that is infiltrated into its laminated meat, which gives it its flavor and juiciness.SANTÉ La consommation de poisson bleu est bénéfique pour notre santé cardiovasculaire, osseuse et cognitive. Nous obtenons des protéines, des acides gras, des oméga 3 et des vitamines A et D. Traction domestique. Nous sommes une entreprise familiale qui nous consacre à la fabrication de conserves de poisson à Santoña (Cantabrie) depuis 1940. Élargissement artistique. Notre ventresse est coupée, cuite et emballée à la main dans le respect que mérite la reine des conserves de la mer de Caïque. CONSERVE DE BONITO DU NORD : poissons à canne dans la mer chantanbrique un à un en utilisant des méthodes de pêche traditionnelles qui contribuent à la durabilité de nos mers. La meilleure partie du BONIT. La ventresse est la partie la plus appréciée du beau grâce à la graisse saine qui est infiltrée dans sa viande laminée qui lui donne son goût et sa juosité.