Soppressata di Seppia nel suo nero

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria (traditional curing artistry) 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 and long curing: this is how these delicacies come to life, and this is how Soppressata di Seppia nel suo nero is made

Soppressata di Seppia nel suo nero

The soppressata is also known as cuttlefish carpaccio and is made with lightly seared cuttlefish, pressed and stuffed completely by hand with its own ink. The delicate, sweet flavour of white cuttlefish alternates with the savouriness of its ink. A contrast of colours and flavours that makes this product unique and ideal for creating exquisite carpaccio. Cuttlefish carpaccio is low in fat and rich in protein. Ideal for those who follow a healthy diet without giving up flavour. Being also gluten-free, it can be enjoyed with peace of mind even by coeliacs. All our preparations and specialities are already delicious just as they are. They can be enjoyed without any dressing to fully appreciate their organoleptic qualities; for those who prefer a more traditional tasting, simply add some good oil, or oil and lemon. Ideal for creating exquisite carpaccio. Try it this way: thinly slice the soppressata into carpaccio and arrange it on a serving plate. Prepare a citronette with lemon juice and a little orange juice in extra virgin olive oil and a pinch of salt. Sprinkle the carpaccio with julienned carrots and drizzle with the citronette. Garnish with orange slices. Â