SMOKED BLUEFIN BELLY CARPACCIO

2022 Exhibitor Products

SMOKED BLUEFIN BELLY CARPACCIO

JC Mackintosh Hall: Shk Saeed 1 Stand: S1-J16
  • SMOKED BLUEFIN BELLY CARPACCIO
  • SMOKED BLUEFIN BELLY CARPACCIO
  • SMOKED BLUEFIN BELLY CARPACCIO
SMOKED BLUEFIN BELLY CARPACCIO SMOKED BLUEFIN BELLY CARPACCIO SMOKED BLUEFIN BELLY CARPACCIO
Overall, this is an excellent product with a beautiful flavour and a soft, smooth texture. An impressive carpaccio with fat that melts into the flesh and a subtle smoky character. A very tasty, elegant product with a great aftertaste that persists for a long time in the mouth. 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
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