Tuna sausage

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria (traditional pork butchery) 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 Sale di Volterra salt and long curing â this is how these delicacies are born, and this is how tuna sausage is made. Extraordinary organoleptic richness. To prepare the Tuna Sausage, the fattiest parts of tuna, swordfish and cuttlefish are ground together. Seasoned and stuffed following a process very similar to that of traditional sausage, but with a much healthier nutritional profile, mainly thanks to the absence of saturated fats. Naturally, as with all good sausages, the aromas used are important. Here, in the heart of Tuscany, Chianti aromatics are used, resulting in great organoleptic richness â an excellent product born from tuna processing, with the addition of other ingredients, all natural and from a controlled supply chain. This is a low-calorie food, rich in protein and low in fat. Notably rich in omega 3 and omega 6 fats, precious allies for our body, as well as minerals such as potassium, selenium and phosphorus, and B vitamins. Being also gluten-free, it can be safely enjoyed by those with coeliac disease. Perfect grilled and served with sautéed vegetables or boiled beans dressed with extra virgin olive oil