The union between the Chantadero cheese factory Airas Moniz and Preserves The Peperetes has led to the launch of a new preserve on the market, V slice of Burela bonito with butter , made in Chantada with Jersey cow milk, instead of oil.
In the past, before oil was used in preserves, the way to hermetically seal food was through products such as cow's milk butter or pork fat.
Airas Moniz and Los Peperetes have been working on this preserve for nine months, presented last week at the A Coruña gastronomic forum.
The belly , which is bonito fish skewered on a skewer, when mixed with butter, gives the product a texture and softness.
We recommend serving the tuna belly warm, so the butter melts and becomes oily. This way, the flavors blend. The tuna belly becomes more buttery, and the dairy product acquires its flavor. The result is spectacular . Don't wait to try it!
