Swordfish Ragù

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

Swordfish Ragù

The Swordfish ragù is made using traditional methods, carried out strictly by hand. It is prepared with yellowfin tuna and a base of carrot, celery and garlic cooked in red with tomato. All the vegetables used are fresh and the salt is Volterra salt. A sauce that is well appreciated for its taste in the new scenario of rediscovered flavours. A gastronomic 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 specialities 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 swordfish ragù sauce is ready to use, perfect for tossing with pasta whenever you want a seafood sauce without compromising on taste, or for preparing crostoni and appetisers.