The product
Salmone Scozzese whole
Superior quality Scottish salmon, delicately cold smoked
Code:
94052
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
2,3 kg circa
Minimum order:
1 pezzo - by reservation
| Description | Superior quality Scottish salmon, delicately cold smoked |
|---|---|
| Appearance | The meats are orange-red in colour, compact and firm |
| Taste | Sweet, with a good balance of flavour, delicately smoked |
| Curiosity | Open and highly oxygenated seas such as those surrounding Scotland and Ireland offer salmon a high quality of life and nutrition. The salmon Scots and Irish, having to face very strong sea currents, develop a remarkable strength and musculature; this ultimately results in a very consistent meat, easy to cut, very tasty on the palate |
| Our selection | The smoking takes place in traditional smokehouses, subjecting the product to more or less long periods of exposure to the smoke generated by the flameless combustion of wood flours, shavings and aromatic berries. This long and complex processing method is capable of make the most of the raw material and guarantees an antiseptic, antioxidant, preservative and flavouring action |
| Suggestions | To be served on warm, lightly buttered croutons, or with a drizzle of extra virgin olive oil and a side of rocket. Also excellent in preparation of first courses |
| Ingredients | SALMONE (Salmo salar), sale, zucchero |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Weight | 2,3 kg circa |
| Packaging | Confezionato sottovuoto |
| Storage Conditions (packaged products) | Conservare a temperatura compresa fra 0 e +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.
From the same producer
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