Da €9,80 a €29,40
A "different" product, rich in protein and highly digestible.
Hot smoking is a type of transformation typical of northern European countries. The trout is steamed at low temperatures and at the same time smoked, losing part of its fluids and assuming a juicy consistency.
Last, but not least passage, consists to rest the fillet a few days at controlled temperature and humidity. And that’s where it makes all the difference to the palate.
| Weight | N/A |
|---|---|
| Producer |
Altura |
| Breeding |
in alpine spring water |
| Conservation |
consumare entro 2-3 giorni dall'apertura ,in frigorifero a 4°C ,prodotto abbattuto all'origine |
Our interpretation of smoked salmon trout in the Aosta Valley. You will hardly find such a product anywhere else.
Ingredients: trout eggs (Oncorhyncus mykiss - raised in Italy), salt (<1%), sugar (<1%)
Suitable for: Swallow your friends with a new flavor.
Matching Excellent both natural, accompanied with butter, oil and lemon or with flavored mayonnaise, for salads and cold or hot dishes.
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Al fine di garantire la freschezza dei nostri prodotti, effettuiamo tutte le spedizioni settimanali il martedì ed il mercoledì. Riceverai la spesa a casa tua in 24/48 ore.
When we deliver the package to the courier, the tracking code will be issued to you via e-mail.
Potrai consultare la pagina del vettore per rintracciare la tua spedizione.
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