The Bonito of the North comes from the coast of the Bay of Biscay in the summer months. It is caught with traditional fishing gear by boats that respect the marine reserves, making sustainable fisheries management . After a careful selection of the freshest Bonito, the belly is cut and selected, the loins are cooked and cleaned, removing the outer skin by expert hands that generation after generation have dedicated themselves to making these preserves. Once we have the loins clean, we cut them "by knife" and they are packed with olive oil.