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The salmons arrive at our facilities, fresh, whole and with a minimum weight of 10 Kilos. They first undergo a quality control and then they are cut and boned manually.
Once the filets and the bones are separated, we proceed to confer it this caramelised touch. The treatment is prepared with a mixture of salt and sugar proportionate to the weight of each specimen.
Carried out with natural smoke from the combustion of Mediterranean pine tree cones. The smoke is previously cooled at a maximum of 3ºC and is filtered, with the aim of achieving this particular aroma.
Thanks to our production process, we achieve gently aromatising the product so that it does not overshadow its personality, flavour, colour, juiciness and firmness.