From Barcelona Carpier experiments with the new frontiers of smoking and processing of salmon, in an extremely traditional and static commercial landscape. All at the highest quality levels. This commitment has led to many international awards and to the presence of Carpier in Spanish high catering, from Adrià to Berasategui. First Carpier created the "dried / seasoned" salmon in the form of a baffa and sausage. A new frontier of the senses that no true gourmet can miss.
After smoking, the salmon is left to rest for 24 hours and then cut into bites and seasoned with pine nuts, green cardamom, olive oil and pepper. a real explosion of taste in the mouth!