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The sea that laps Scotland offers salmon a high quality of life and nutrition. We select the best farms that can guarantee growth among the strong exchange currents of marine lakes and inlets, thanks to which the fish are constantly moving. Salmon develop a remarkable strength and musculature, which result in a particularly valuable fillet, compact and without excessive fat formation.
By selecting the most beautiful and firm baffles, this royal fillet is made by hand, which is tall and firm. Perfect to best enjoy its delicate flavor and pulpy meats.
To obtain a superior quality product, the most important processing steps are carried out by hand. After having filleted the salmon, it is sprinkled with coarse sea salt and left to rest for a whole night. It is then processed and dried for 12 hours using an innovative horizontal air flow process, then cold smoked for 3 hours with fine virgin beech wood. The temperature is then drastically lowered to 0 ° C for about 48 hours, as if it were a small seasoning. The product is never frozen after processing and packaging in order to preserve the taste and texture of the meat intact.
|nome scientifico||Salmo salar|
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