The product
Cold Smoked Rainbow Trout - La Regina di San Daniele
A delicately smoked trout from San Daniele
Code:
94090
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Cold-smoked rainbow trout, farmed in the springs of Friuli, in natural environments with low stocking densities, respecting natural growth times |
|---|---|
| Appearance | It has an orange-red meat that is compact, firm and particularly lean |
| Taste | Compact and meaty, it is sweet and gently smoked, with a balanced saltiness |
| Curiosity | Friultrota is a company that has been working for forty years with the desire to combine innovation and craftsmanship in its fish products. Excellent raw materials, modern techniques and great craftsmanship: the fish is boned by hand, as are the finishing, packaging and dry salting processes. This is followed by cold smoking with wood and berries, without the addition of liquid smoke or preservatives |
| Our selection | The trout are farmed for at least two years, fed naturally with selected feed, without preservatives or colourings |
| Suggestions | Try it with fresh goat's cheese, citrus fruit chutney or, for the more adventurous, with black truffle oil |
| Ingredients | Salmon trout, salt, aroma |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Weight | 1 kg approx |
| Packaging | Under Vacuum |
| Storage Conditions (unpacked products) | Keep refrigerated between 0 and +4° C |
| Storage Conditions (packaged products) | Keep refrigerated between 0 and +4° C |
| Instructions for use | Prodotto pronto all'uso |
| Nutrition Declaration | Energy: 619 kJ / 147 kcal Fat: 6,2 g of which saturates: 1 g Carbohydrate: <0,5 g of which sugars: <0,3 g Protein: 23 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.
From the same producer
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