The product
Capriccio di Salmone
Delicately smoked Salmon of sashimi quality, in box
Code:
94049
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
350 g approx
Minimum order:
1 piece
| Description | Central part of the fillet obtained from Norwegian salmon sashimi quality, lightly smoked |
|---|---|
| Appearance | Shaped like an ingot with a bright orange-red color, the meat is compact |
| Taste | Sweet, with a good balance of flavour and delicate notes of smoke |
| Our selection | We work for years with Mauro Pighin of Friultrota and we know that he selects only high quality raw materials that result in products with a unique taste |
| Suggestions | Easy to cut, preserves all the freshness and delicacy of the whole fillet |
| Ingredients | Norwegian salmon (Salmo salar), salt, natural flavors |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Weight | 350 g approx |
| Packaging | In box, vacuum-packed |
| Storage Conditions (unpacked products) | Keep refrigerated between 0 and +4° C |
| Storage Conditions (packaged products) | Keep refrigerated between 0 and +4° C |
| Nutrition Declaration | Energy: 772 kJ / 185 kcal Fat: 11 g of which saturates: 2,6 g Carbohydrate: <0.5 g of which sugars: <0.3 g Protein: 21 g Salt: 2,7 g Typical value per 100 g |
The producer
Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia
Why we chose them
Giuseppe Pighin, Mauro's father and Erica and Angelo's grandfather, founded Friultrota in 1984: passionate about sport fishing on the Tagliamento
River, he decided to turn his passion into a job. He began breeding trout in the crystal clear waters of the Tagliamento and transforming them into a
ready-to-eat product, boneless fillets delicately cold-smoked: thus Regina di San Daniele was born. A product that anticipated one of today's main
market trends, ready-to-eat gastronomy, by decades. Vision, an ethical approach to product choices and a focus on improvement and innovation
have kept us on the same wavelength throughout a collaboration that has lasted more than twenty years. The production process is artisanal, with
many steps carried out strictly by hand, such as salting and deboning, and all products are free from colourings, preservatives and flavourings:
smoking is carried out using natural smoke from wood, aromatic herbs and berries.
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