Classic 200 g

A stronger taste of salmon, yet still delicate

With an intense flavour and aromatic smoke, the Classic is the back cut of salmon, with a distinctive taste. It is rich in aromas and scents that do not cover the naturalness of the meat: in its more pronounced flavour, Classico retains the usual delicacy of Upstream smoked salmon.

Buy it now and receive it whenever you want

Weight: 200 g

€26.00
card_giftcard Add a special message to your presentexpand_more

Loyalty pointsexpand_more

Free shipping : starting from 69,00 €

Shipment days: Monday, Tuesday, Wednesday

Minimum order: 50,00 €

More infoexpand_more

Ingredients

Salmon grown in the open sea, fed naturally, without antibiotics and GMOs.
Atlantic salmon (salmo salar) 97%.
Sea salt and sugar 3%.

Packaging

The Classic is skinless vacuum-packed, inside the elegant black and silver Upstream box.

Transport

For proper preservation during transport, the belly is placed in isothermal polystyrene containers together with ice gel with special packaging film for food products.

Storage

Fresh product, without preservatives, to be kept in the refrigerator at a temperature between 2 and 4 °C.
Expires in 30 days.

Tasting

The Classic sliced on a crouton with fresh butter is ideal for palates loving strong flavours. It is also perfect for tasty tartares and for first courses such as  classic vodka penne .

For gourmet preparations, follow the chef's suggestions in the Upstream recipe book.

Classic

The Classic comes from the back cut of salmon, in which the meat naturally becomes thinner and, as a result, richer in aromas and scents.

For this reason, it has a more intense smoky taste and fragrance than the other parts of the side. The peculiarity is that, together with its stronger organoleptic qualities, the delicacy and lightness of smoked salmon remain.

The Upstream processing techniques, as a matter of fact, follow a disciplinary unique in the world that helps to preserve the authentic and natural taste of the salmon in every cut: marinating is carried out with small quantities of salt and sugar alternated, smoking with beech wood from the Emilian Apennines, specifically thought to guarantee its delicacy.

Show lessexpand_less

You might also like