Lightly smoked salmon marinated with top-quality vodka and gin , a sheet of nori seaweed , and beetroot powder. The salmon arrive at the plant fresh, whole, and weighing a minimum of 10 kilos. After an initial quality check, the filleting is done manually. Once the bones are removed, the marinating process begins. The treatment is carried out with a mixture of salt and sugar proportional to the weight of each specimen. Smoking is done with natural smoke from the burning of Mediterranean pine cones. The smoke is pre-cooled to a maximum of 3° and filtered to obtain this particular aroma. Thanks to our production process, we are able to delicately flavor the products without compromising their texture, flavor, color, and taste.