€5,50
Cream of Salmon
Fish specialty entirely handcrafted. A high quality product, obtained with smoked salmon from the Faroe Islands and fresh vegetables.
A delicate cream excellent for preparing delicious appetizers.
Jar of 200 g
Salumeria di mare ha un minimo d'ordine di €32,00 per ottenere la spedizione gratuita!!
This value refers to the total of products purchased in a single order from Salumeria di mareSeafood delicatessen is pure expression of delicatessen and of butchery applied to fish products, the company boasts a long history of well over thirty years of processing and maturing of the best caught of the Mediterranean with handed down recipes that date back to the end of the 19th century handed down from father to son, accurate processing by expert hands, manual salting with Sale di Volterra and long seasoning this is how these delicacies are born and this is how the Cream of Salmon
the cream of salmon is obtained with traditional procedures carried out strictly by hand. It is prepared with smoked salmon from the Faroe Islands in a pink cream prepared with tomato and a touch of milk and cream. All the vegetables used are fresh and the salt is from Volterra. A product that is part of a line of sauces for the rediscovery of flavors. A gastronomic product made with top quality fish products. The raw material for the company has always been a fixed point. The delicatessen uses long experience and tradition for the processing of fish specialities with recipes dating back to the end of the 19th century. He has always selected the best fish and used the purest Volterra salt without the use of preservatives.
a delicate cream with a hint of smoke, ready to use. Use it to sauté fresh pasta such as gnocchi. Excellent for preparing bruschetta or canapés to serve in a nice buffet. The sea on the table and its goodness.
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| Ingredients on the label | SMOKED SALMON 50% (SALMON (Salmo salar), salt, natural beech smoke) raised in the Faroe Islands, whole MILK, cooking CREAM, fresh tomato, corn starch, potatoes, extra virgin olive oil, garlic, Volterra salt ( Italy), sucrose, spices. |
| Allergens | SALMON, MILK, CREAM |
| Warnings | May contain traces of crustaceans and shellfish products, fish and fish products, soy and soy products, nuts, sesame seeds and sesame products, shellfish and shellfish products |
| Note | High in protein, Contains omega 3 and omega 6, Sustainable fishing, Without additives, Without dyes, Preservative free, Gluten free, Lactose-free |
| Average nutritional values per 100 g of product | available soon |
| Retention time | 12 MONTHS |
| Method of conservation | Store in the fridge at a temperature between 0 and +4 ° C |
| Recommended combinations | as a sauce for first courses and to prepare croutons and appetizers |
| Shipment | Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food. |
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Quando ho conosciuto Mauro Pellegrini ed ho avuto modo di assaggiare i suoi salumi di mare sono rimasto folgorato dalla bontà e dalla bellezza di questi prodotti. Quando poi gli ho chiesto come gli fosse venuta questa idea dei salumi di pesce mi ha raccontato la storia dei suoi trisavoli: nell'Ottocento la maggiore fonte di sostentamento degli abitanti dell'Appennino pistoiese si doveva alle "Carbonaie", ovvero alla trasformazione della legna, soprattutto di faggio, in carbone. E i trisnonni di Mauro erano dei carbonari che portarono queste tecniche in Maremma, nell'isola d'Elba ed in Sardegna e perciò stavano svariati mesi lontani da casa. L'abbondanza di pesce, la dimestichezza con la legna e l'affumicatura, insieme alla voglia e alla necessità di avere dei prodotti sani e di lunga durata, hanno fatto sì che inventassero i primi salumi di mare come la bresaola di tonno e lo speck di pesce spada affumicato.
E Mauro con orgoglio ha ripreso e sviluppato questa produzione artigianale di carni di pesce del Mediterraneo, lavorandole con sapienza, creatività e la consapevolezza di offrire dei prodotti sani, ricchi di proteine nobili e sorprendentemente buoni. Se poi i suoi trisnonni "Carbonari" fossero anche coinvolti nei moti rivoluzionari del Risorgimento… è un'altra storia.
