The salmon arrive at the plant fresh, whole, and weighing over 12 kg. After an initial quality check, the filleting and deboning are done manually.

For this product, the parts of the salmon belly called 'ventresca' are selected, then the fish is marinated in salt and sugar in proportion to the weight of each specimen. The smoking is done with natural smoke from the combustion of Mediterranean pine cones. The smoke is pre-cooled to a maximum of 3º and filtered, in order to obtain this particular aroma. Thanks to this production process, Carpier is able to delicately flavor the products so as not to compromise their consistency, flavor, color and taste.

The "Sujime" salmon belly is marinated with 12-year-old Jerez vinegar, pre-sliced, and finally immersed in excellent extra virgin olive oil. This Japanese technique gives the meat a firmer texture while softening the salmon's flavor without affecting the smoky notes.