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There is still inaccuracy about breeding, but, as for fine meat, there are several virtuous chains for smoked salmon as well.

It arises as a taste completely new and reaches all the customers through several modes of consumption. The latest novelty is our cold meat salmon, cut into slices.

Struggle for perfection and innovative spirit: this the highway that has driven us upstream, without leaving behind the most important concepts.

Forest certification ensures sustainable forest management, consumer protection and highlights the entire wood supply chain.

Our cuts with their different weights and flavours fits perfectly with every taste experience; starting from the latest novelty: the Reale di Salmone Stagionato.

Upstream smoked salmon and avocado meet them halfway, word of haute cuisine. Here all the whys of this astonishing lovestory.

Platinum, Gold and Red are the three score bands of the WineHunter Awards, which went respectively to the slices, the side and the cured salmon.

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.