Smoked swordfish speck

Salumeria di mare is the pure expression of seafood delicatessen craftsmanship and seafood curing artistry; the company boasts a long history spanning well over thirty years of processing and curing the finest catch from the Mediterranean. This is how these delicacies come to life, and this is how the smoked swordfish speck is made.

Smoked swordfish speck

with recipes handed down since the late 1800s, passed from father to son, careful processing by expert hands, manual salting with Volterra salt and long curing Smoked swordfish speck is a highly prized gourmet product, made from the noblest part of swordfish caught in the Mediterranean. Its distinctive characteristics are the aroma of the spices used, the tenderness of the flesh and the smoking process carried out with a mix of woods such as beech and chestnut, gathered in the forests of the mountains of the Pistoia Apennines, all combined with a curing period of over 5 months in chambers with controlled humidity and temperature, and salting done by hand with Volterra salt. The vacuum-packed slice ensures practicality and high yield thanks to the excellent firmness of the cut, which allows for very thin slices. Smoked swordfish speck is ideal for athletes' nutrition thanks to its high protein content and is recommended for low-calorie diets due to its low calorie count and reduced fat content. It's a product that brings together great taste and healthy eating, because it's not only delicious, but also rich in omega 3 and omega 6 fats, valuable allies for our body, minerals such as potassium, selenium and phosphorus, and B vitamins. Being also gluten-free, it can be enjoyed with peace of mind by those with coeliac disease too. Try it paired with grilled vegetables and a drizzle of extra virgin olive oil.