The product
Salmone Scozzese - 100 g bag
Sliced Scottish smoked salmon, in an elegant black bag
Code:
94045
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
100 g
Minimum order:
1 piece
| Description | Superior quality Scottish salmon, delicately cold-smoked |
|---|---|
| Appearance | The flesh is orange-red in colour, compact and firm |
| Taste | Delicate, the typical sweetness of salmon meat is enhanced by the notes of light smoking with beech wood |
| Curiosity | Friultrota selects only the finest raw materials, sourced from small farms that share their philosophy of artisanal production and passion for making quality products |
| Our selection | Smoking takes place in traditional smokehouses, where the product is exposed for varying lengths of time to smoke generated by the flameless combustion of wood flour, wood chips and aromatic berries. This long and complex process brings out the best in the raw material and guarantees antiseptic, antioxidant, preservative and flavouring properties |
| Suggestions | Perfect on crostini, or served plain with a drizzle of extra virgin olive oil and vegetables; also excellent in the preparation of first courses |
| Ingredients | Scottish SALMON (Salmo salar), salt, natural flavors |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Bred in Scotland |
| FAO Area | // |
| Weight | 100 g |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | |
| Storage Conditions (packaged products) | Keep refrigerated between 0 °C and +4° C |
| Instructions for use | To best appreciate opening the package at least 20 minutes before consumption. |
| 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: 3,1 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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