Hot-smoked Salmon with Case

Salumeria di mare is a pure expression of salumeria and norcineria di mare (seafood curing artistry), careful processing by expert hands with manual salting using Sale di Volterra and long curing: this is how these delicacies are born, and this is how Hot-smoked Salmon with Case is made

Hot-smoked Salmon with Case

we have 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, passed from father to son. It is a gastronomic product of great quality. The salmon comes from the cold waters of the North Atlantic Ocean, the unspoiled waters of the Faroe Islands, a true natural paradise characterised by fishing villages. Faroe Islands salmon is particularly prized because it is farmed without antibiotics and at low density, directly in the pristine waters of the North Atlantic, rich in nutrients, the same waters where wild salmon swim. The hot smoking of our salmon is a slow and skilful ritual. The fillets, strictly processed fresh and never frozen, are steam-cooked between 80°C and 110°C inside the smoker. The process is carried out with chestnut wood from the Tuscan Apennines, which gives the fish fragrant, delicately toasted notes, in keeping with artisan tradition.

• How to enjoy Hot-smoked Salmon

• try it warm: sliced, served with boiled potatoes in their skins and a drizzle of extra virgin olive oil

• or cold: flaked over grain salads, cold pasta or mixed leaves

• As a main course: served with grilled vegetables, pea purée or Jerusalem artichoke mash