List of products by supplier Salumeria di mare

When I met Mauro Pellegrini and had the chance to taste his seafood cured meats, I was instantly struck by the wonderful flavor and beauty of these products. When I later asked him how he came up with this idea for fish-based cured meats, he told me the story of his great-great-grandfathers: in the 19th century, the main source of livelihood for the inhabitants of the Pistoia Apennines came from the "Carbonaie," meaning the process of turning wood, especially beech wood, into charcoal. Mauro's great-great-grandfathers were charcoal burners who brought these techniques to the Maremma, the island of Elba, and Sardinia, which meant spending many months away from home. The abundance of fish, their familiarity with wood and smoking techniques, together with the desire and need for healthy, long-lasting products, led them to invent the first seafood cured meats, such as tuna bresaola and smoked swordfish speck. Mauro proudly took up and developed this artisanal production of Mediterranean fish meats, working them with skill, creativity, and the awareness of offering healthy products, rich in high-quality protein and surprisingly delicious. As for whether his "Carbonari" great-great-grandfathers were also involved in the revolutionary uprisings of the Risorgimento… that's another story.