Le Veline di Salmone Affumicato 100g

Salumeria di mare is the pure expression of sea-food charcuterie and sea-food curing, the company has a long history spanning well over thirty years of processing and curing the finest catch of the Mediterranean, with recipes handed down since the late 1800s, passed from father to son, careful processing by expert hands with manual salting using Volterra Salt and long curing: this is how these delicacies come to life, and this is how Le Veline di Salmone Affumicato 100g is made

Le Veline di Salmone Affumicato 100g

is a top-quality gourmet product, the salmon comes from the cold waters of the North Atlantic Ocean, the unspoiled waters of the Faroe Islands, a true naturalistic paradise characterized by fishing villages. Faroe Islands salmon is particularly prized because it is farmed without antibiotics and at low density, directly in the unspoiled waters of the North Atlantic, rich in nutrients, the same waters where wild salmon swim. Its flesh is tempered by overcoming the resistance of cold water currents, which makes it special. the company treats the salmon with a gentle marinade and with special smoking using chestnut wood from the Tuscan Apennines.

these are thin slices of smoked salmon ready to use, designed for those who want to save time without sacrificing quality and freshness. Soft, flavourful and refined, they are perfect for creating elegant dishes in just a few minutes.

An authentic taste, handmade

the veline are made using an artisanal marinating process, alternating small amounts of Volterra salt and sugar, and a delicate manual smoking process with chestnut wood from the Tuscan Apennines and oak barrel chips that once held fine wine.

This exclusive processing enhances the naturally flavourful flesh of the salmon, preserving its softness and aroma, for a gastronomic experience that combines tradition and innovation.

How to Pair Smoked Wild Salmon

• • Carpaccio & tartare: Arrange them petal-style on a plate, with a drizzle of extra virgin olive oil, lemon or orange zest, pink pepper and a few sprigs of fennel or dill.

  • Delicate risottos: Add them off the heat to enrich and flavour a citrus, fennel, or beetroot risotto.