Many people would not relate Parma to salmon, yet in our area, fish has always had a strong social value. Let's discover why with Professor Ballarini.
From smoked to cured in the Parma tradition: our latest innovation is online, to impress the finest palates with an unprecedented taste experience!
Light and practical, some cuts of our smoked salmon are particularly suitable for consumption during the summer season. Plus they provide the best tastings in their natural state.
We brought our idea of gastronomic creativity to the International Food Exhibition. Here we tell you how it went.
Our experience at the Pitti Immagine exhibition: meetings and tastings of haute cuisine, partnerships and suggestions for new interpretations of gastronomic excellence.
The nature of our smoked salmon allows you to make selected choices, even in preparations. With gourmet recipes we experience the joy of tasting it at its best.
Smoking is a treatment, not an ingredient: our smoking process originates in Parma and this is where its special character comes from.
With very high and distinctive quality, let's indulge in the taste of excellence: let's bring Upstream smoked salmon to the table at Christmas.
A special format and many ideas to make our smoked salmon a perfect gift.
Smoked salmon has different flavor nuances, depending on the cut. Let's discover those of the Tartare and the Upstream fillet.
We can debate about salmon talking about flavour, smoking, healthiness, if it is better wild or farmed. With Prof. Ballarini we also talked about colour.
There is no noticeable difference in quality between Upstream and wild salmon. Professor Giovanni Ballarini explains this in an interview about Parma, the city of the 5 P's.