The product
Salmone del Nord
Whole pack of pre-sliced Norwegian salmon without skin
Code:
94173
Weight:
1,2 - 1,5 kg
Minimum order:
1 piece
| Description | Pre-sliced skinless salmon packaged in a bag, cold-smoked |
|---|---|
| Appearance | The flesh is orange-red in colour, firm and compact, without skin |
| Taste | Sweet, with a strong savoury flavour and an intense, appetising smokiness |
| Curiosity | In recent years, smoked salmon has moved beyond its traditional Christmas usage, becoming a versatile ingredient in many dishes, particularly in international cuisine. From breakfast to dinner, there are always good reasons to choose a dish featuring salmon |
| Our selection | We have been working closely with Friultrota for a long time, so when we asked them to create a more affordable line of salmon for the catering industry, they didn't hesitate. After extensive research and the necessary time to get everything in place, we are now able to present a Norwegian salmon product that is traditionally smoked and packaged in three convenient formats: a 1 kg pre-sliced and whole fillets, already skinned, and a 300 g bag of pre-sliced salmon |
| Suggestions | A good compromise if you are looking for salmon for avocado toast, pizzas or focaccia, or even for a sandwich |
| Ingredients | SALMON (Salmo salar), salt, sugar |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Bred in Norway |
| Weight | 1,2 - 1,5 kg |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in refrigerator (0/+4 °C) |
| Instructions for use | Consume within 5 days of opening. Product thawed, do not refreeze. |
| Nutrition Declaration | Energy: 701 kJ / 168 kcal Fat: 8,9 g of which saturates: 1,1 g Carbohydrate: <1 g of which sugars: <1 g Protein: 20,9 g Salt: 3 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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