SMOKED BLUEFIN BELLY

2022 Exhibitor Products

SMOKED BLUEFIN BELLY

JC Mackintosh Hall: Shk Saeed 1 Stand: S1-J16
  • SMOKED BLUEFIN BELLY
  • SMOKED BLUEFIN BELLY
  • SMOKED BLUEFIN BELLY
SMOKED BLUEFIN BELLY SMOKED BLUEFIN BELLY SMOKED BLUEFIN BELLY
Very attractive visual appearance with a beautiful colour and a nice thin cut. The marbling is good and the veins are clearly visible. An impressive, well-presented product that looks very tasty indeed. The nose is pleasant and inviting, with lovely smoky aromas that add interest. Fairly light, discreet aromas that whet the appetite nicely. Encouraging aromas that suggest a high-quality product. This product is full of taste, and the fat of the meat balances perfectly with the smoky flavours. The taste of the raw tuna is respected and has been seasoned very well. Fine, strong taste that is not too salty. A slight bitterness is detected on the palate. Lovely soft, flexible texture that melts away nicely in the mouth. This carpaccio has a great structure that enhances the tasting experience. Fine, fleshy texture that is perfect for this type of product. SMOKE PROCESS NATURAL AND COLD SMOKE Smoked with Oak, beech and wine casks from Rioja Alavesa vineyard at 20ºC to 30°C. This cold smoke technique impregnates the smoke in the meat avoiding the cooking effect of higher temperatures used in other smoking methods and the loss of the innate qualities of the meat. FLAMELESS SMOKE We keep flames away the combustion process because fire produces phenols and benzopyrenes that give an unpleasant taste, as well as being toxic. The wood we use to produce smoke is kept incandescent without burning. THE PROCESS The total elaboration process lasts three days. First the tuna is marinaed for 24 hours with unrefined virgin salts and sugars. Then we begin to smoke it with several combustion processes. The smoke is changed every 40 minutes to produce a “clean smoke”. Then we mature the meat for 24 hours giving the smoke time to rest.
Loading

Super early bird offer