Brothers Álvaro and Pablo Huidobro left their careers and returned to Santander in 2017 to open a taller, a workshop, not a factory. The name is borrowed from the albacore's scientific name, Thunnus alalunga. Each tin is numbered. Production runs top out at 5,000 units. Some of the species they have canned had never been preserved before.
Tin of choice
ProductBrandSpecies
Bonito in Abuela Huidobro’s Tomato SauceArtesanos AlalungaWhite TunaAlbacore Loins EscabecheArtesanos AlalungaWhite TunaCuttlefish in its own InkArtesanos AlalungaCuttlefishHake Cheeks "Cocochas" in Olive OilArtesanos AlalungaHakeSeabass in Olive OilArtesanos AlalungaSea BassHake in Olive OilArtesanos AlalungaHakeMackerel in Olive OilArtesanos AlalungaMackerelHake in salsa verdeArtesanos AlalungaHakeCuttlefish in its inkArtesanos AlalungaCuttlefishCuttlefish in Ink SauceArtesanos AlalungaCuttlefishSea Bass with Olive OilArtesanos AlalungaSea BassSepia Cuttlefish in InkArtesanos AlalungaCuttlefishEuropean Hake - Loins in Olive OilArtesanos AlalungaHakeBonito Encebollado (w/ Caramelized Onion)Artesanos AlalungaWhite TunaEuropean Sea Bass in Olive OilArtesanos AlalungaSea BassLubina in Olive OilArtesanos AlalungaBranzinoSeabass - Pesto SauceArtesanos AlalungaSea BassAlbacore Tuna Loins in Tomato SauceArtesanos AlalungaWhite Tuna
