HOT Smoked Salmon with Case
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salmone-affumicato-a-caldo-con-astuccio-salumeria-di-mare

HOT Smoked Salmon with Case

by Seafood delicatessen

€116,00

HOT Smoked Salmon with Case

Fish specialty with selected premium salmon from Faroe Islands entirely hand-crafted and Naturally seasoned with chestnut wood from the Tuscan Apennines.

the hot smoked salmon offers an intense and satisfying taste experience: a perfect synthesis between the heat of the processing and the freshness of the sea.

  • Natural and slow cooking, which makes the fish tender and juicy. The outside is golden, fragrant, with a buttery and melting consistency.

  • Try it as an appetizer: with black bread and a light citrus sauce or old mustard

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Available (with skin) in vacuum-packed bags of approximately 1.1 kg

Being a handcrafted product, the weight may vary

Il Salmone Affumicato BALTIK tra le 100 Eccellenze Forbes 2025

SALMONE-AFFUMICATO-ECCELLENZE-FORBES-BALTIK

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COD: KGRPT01SAFCLD Categoria:
Salmone affumicato a CALDO con Astuccio

Reviewed by

Gianluca

The Alchemist

a perfect balance between taste and softness, it lends itself both as a tasty appetizer and for quick preparations such as a tasty salad

Seafood delicatessen is pure expression of delicatessen and of butchery sea, careful processing by expert hands with manual salting with Salt of Volterra and long seasoning this is how these delicacies are born and this is how the HOT Smoked Salmon with Case

HOT Smoked Salmon with Case

We have a long history of well over thirty years of processing and curing the best Mediterranean fish. With recipes handed down from father to son that date back to the late 1800s.

It is a high quality gastronomic product. Salmon comes from the cold waters of the North Atlantic Ocean seas, the pristine waters of the Faroe Islands, a true naturalistic paradise characterized by fishing villages. The salmon of the Faroe Islands is particularly valuable because it is raised without antibiotics and at low density, directly in the pristine waters of the North Atlantic, rich in nutrients, the same ones where the wild salmon.

The hot smoking of our salmon is a slow and expert ritual. The fillets, rigorously processed fresh and never frozen. And they are steam cooked between 80° and 110°C inside the smoker. The process takes place with chestnut wood from the Tuscan Apennines, which gives the fish fragrant and delicately toasted notes, respecting the artisan tradition.

  • How to Enjoy Hot Smoked Salmon

  • try it Hot: cut into slices, served with boiled potatoes in their skin and a drizzle of EVO oil

  • or Cold: shredded on cereal salads, cold pasta or mixed salads

  • As a second course: accompanied by grilled vegetables, pea cream or Jerusalem artichoke puree

Preparation time

Ingredients on the label

Salmon (Salmon salar) from the Faroe Islands, salt, smoke
Allergens

FISH
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

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Average nutritional values per 100 g of product

see label
Retention time

25 days
Method of conservation

Store in the fridge at a temperature between 0 and +4 ° C
Recommended combinations

Excellent as an appetizer with the addition of a drizzle of extra virgin olive oil and a few drops of lemon, it can also be consumed as a second course with a side dish of vegetables or salads and carpaccio and tartare
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.
region

Salumeria di mare

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.

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