The cod carpaccio is cut by hand in the traditional way, from specimens weighing at least 8 kg, caught in the icy waters of Iceland, Norway or Denmark. The smoking process uses natural smoke from the burning of Mediterranean pine cones. The smoke is pre-cooled to a maximum of 3° and filtered to achieve this particular aroma. Thanks to this production process, Carpier manages to delicately flavor the products without compromising their texture, flavor, color, and taste. Finally, it is peppered and immersed in extra virgin olive oil.