Cured Salmon 500 g

Smoked and cured salmon according to Parma tradition

This smoked salmon is cured at controlled temperature and humidity, according to a specification fine-tuned by Claudio Cerati. It is capable of enhancing its intense flavour, well balanced between sweetness and marine flavour. The front part of the cured salmon is best enjoyed cut with a knife in thin slices, while the tail part, with its leaner consistency, is perfect for grating like roe.

Curing is started only on request. A slow and exclusive process thought for a few, for those who can wait for the best.

Order your cured salmon now, it will be ready in about 3 months!

Weight: 500 g

€150.00
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Free shipping : on orders over 100,00 €

Shipment days: Monday, Tuesday, Wednesday

Minimum order: 70,00 €

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Ingredients

Salmon reared in the open sea, fed naturally, without antibiotics and GMOs. Salmon (salmo salar), sugar and sea salt.

Packaging

The cured salmon is packaged in a grocery paper bag, inside an elegant Upstream black and silver cotton pouch.

Trasport

To ensure proper storage during transport, the cured salmon is placed in isothermal polystyrene containers together with gel ice with special packaging film for food products.

Storage

Fresh product, no preservatives, to be kept in the refrigerator at a temperature between 2 and 4 °C. Shelf life about 40 days.

Upstream cured salmon

A salmon cured like the best traditional cured meats. This is the meeting of Parma's expertise on curing and the Northern European know-how on salmon. The marinating with a little sea salt and sugar anticipates the delicate smoking and maturing at a controlled temperature. To enhance its flavour, it should be sliced thinly.

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