‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- Through careful selection and processing of raw materials, our Smoked Swordfish preserves all its organoleptic and nutritional qualities. The curing process of the Smoked Swordfish takes place using innovative machinery, capable of reproducing a series of microclimates ideal for curing the fish. Directions : The smoking process of the Swordfish occurs slowly and preserves its distinctive flavor. A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our smoked swordfish retains all its organoleptic and nutritional qualities intact. Contains no preservatives or other additives. INGREDIENTS: Swordfish (Xiphias gladius), salt, and beechwood smoke. ALLERGENS: Fish (swordfish). PACKAGING: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pink, Aroma: delicate smoke, Taste: delicate smokiness. STORAGE INSTRUCTIONS: Store between 0°C and 4°C before opening. After opening, store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FAT: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEIN: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limit reference values): CMBT:< 5×10(6)cfu/g, ENTEROBACTERIACEE:< 5×10(3)ufc/g, STAPHYLOCOCCI COAGULASE:< 5×10(2)ufc/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limit reference values): SALMONELLA:< 100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains all its organoleptic and nutritional qualities intact. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKAGE: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish preserves intact all its organoleptic and nutritional qualities. The curing stage is carried out using innovative machinery, capable of reproducing a series of microclimates that are ideal for curing the fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKING: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
– Through careful selection and processing of raw materials, our Smoked Swordfish preserves all its organoleptic and nutritional qualities. The curing process of the Smoked Swordfish takes place using innovative machinery, capable of reproducing a series of microclimates ideal for curing the fish. Directions : The smoking process of the Swordfish occurs slowly and preserves its distinctive flavor. A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our smoked swordfish retains all its organoleptic and nutritional qualities intact. Contains no preservatives or other additives. INGREDIENTS: Swordfish (Xiphias gladius), salt, and beechwood smoke. ALLERGENS: Fish (swordfish). PACKAGING: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pink, Aroma: delicate smoke, Taste: delicate smokiness. STORAGE INSTRUCTIONS: Store between 0°C and 4°C before opening. After opening, store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES: (average values per 100g of product): ENERGY KJ/Kcal: 571/136, FAT: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEIN: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limit reference values): CMBT:< 5×10(6)cfu/g, ENTEROBACTERIACEE:< 5×10(3)ufc/g, STAPHYLOCOCCI COAGULASE:< 5×10(2)ufc/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limit reference values): SALMONELLA:< 100mg/kg.
– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities.The curing phase of Smoked Tuna is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish.
-MODE OF USE: The process of smoking Tuna takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal to be served as an appetizer or as a second course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Tuna retains all its organoleptic and nutritional qualities intact. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: 100mg/kg
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– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. HOW TO USE: The smoking process of the tuna takes place slowly and is able to preserve its characteristic flavour . A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal to be served as an appetizer or as a second course accompanied by a side dish.
– ADDITIONAL INFORMATION: Our Smoked Tuna retains all its organoleptic and nutritional qualities intact. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg.
– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. METHOD OF USE: The process of smoking Tuna takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Tuna retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg.
– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. HOW TO USE: The smoking process of the tuna takes place slowly and is able to preserve its characteristic flavour . A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal to be served as an appetizer or as a second course accompanied by a side dish.
– ADDITIONAL INFORMATION: Our Smoked Tuna retains all its organoleptic and nutritional qualities intact. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg.
– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. METHOD OF USE: The process of smoking Tuna takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Tuna retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg.
– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. METHOD OF USE: The process of smoking Tuna takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Tuna retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg.
– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. METHOD OF USE: The process of smoking Tuna takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Tuna retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg
– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The seasoning phase takes place using innovative machinery , capable of reproducing a series of microclimates ideal for curing the fish.
– HOW TO USE: The smoking process of the tuna takes place slowly and is able to preserve its characteristic flavour . A product that melts on the palate, ideal as an appetizer or as a second course accompanied by a contorto. The use of pure sea salt and slow smoking make it a soft, tasty, and natural product. Ideal to be served as an appetizer or as a second course accompanied by a side dish. ADDITIONAL INFORMATION: Our smoked tuna retains all its organoleptic and nutritional qualities intact. It contains no preservatives or other additives.INGREDIENTS: Tuna ( Thunnus albacares ), salt and natural smoke. ALLERGENS: Fish (tuna). PACKAGING: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: sweet smoky, Taste: delicate smokiness. STORAGE INSTRUCTIONS: Before opening, store between 0°C and 4°C. After opening, store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg
A product of excellence. From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. METHOD OF USE: The process of smoking Tuna takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our Smoked Tuna retains intact all its organoleptic and nutritional qualities. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, Aroma: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: Before opening store between 0°C and 4°C. After opening store between 0°C and 4°C. Consume within 3 days. NUTRITIONAL VALUES (average values per 100g of product): ENERGY KJ/Kcal: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg *
