Seafood 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 Salt of Volterra and long seasoning this is how these delicacies are born and this is how the tuna sausage.
extraordinary organoleptic richness of the To prepare the Sausage of Tuna using the fattest parts of tuna, swordfish and the cuttlefish grind together. Spiced and stuffed according to a procedure very similar to that of traditional sausage. However, it differs in its much healthier nutritional profile, mainly thanks to the'absence of saturated fat. Of course, like all good sausages, the flavorings used are important. Here in the heart of Tuscany we use the aromas of Chianti, the result is of great organoleptic richness, an excellent product of the processing of tuna, with the addition of other ingredients, all natural and with a controlled supply chain.
It is a low-calorie food, rich in protein and low in fat. The fat content is important omega 3 and omega 6, precious allies of our body, of minerals, including potassium, selenium and phosphorus, and of group B vitamins. Furthermore, being gluten-free, it can also be consumed peacefully by celiacs.
