Sea Tripe

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria applied to seafood products. The company boasts a long history of well over thirty years of processing and curing the finest catch from the Mediterranean, with recipes handed down from father to son since the late 1800s, careful workmanship by expert hands, manual salting with Volterra salt, and long curing time: this is how these delicacies are born, and this is how the Sea Tripe is made

Sea Tripe

The sea Tripe is made using traditional methods carried out strictly by hand. It is prepared with tuna and octopus, with a base of carrot, celery and garlic cooked in a red tomato sauce. It was once a dish of Viareggio's humble cuisine. Today it is once again appreciated for its taste in the new context of rediscovering flavours. A delicatessen product made with quality yellowfin tuna. The raw material has always been a cornerstone for the company. The salumeria draws on long experience and tradition in processing seafood specialties with recipes dating back to the late 1800s. It has always selected the best catch and uses pure Volterra salt without the use of preservatives.

the tripe prepared this way is ready to use and excellent for a tasty single-course dish together with a side of legumes.

Besides their Omega3 and Omega6 content, these products are low in calories and saturated fats. Rich in calcium, fluoride, zinc, potassium and vitamins.