Worked in Switzerland, entirely by hand, with an exclusive recipe and distributed worldwide by a small number of retailers.
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.
Fine, delicate, and it is noted for the extremely lean meat. Smoked at elm wood.
One of the bestsmoked salmonof the world. Smoked in France according toScottish tradition.
One of the best smoked salmon in the world.
Wild Salmon "white" of the hand-sliced Baltic.
A new sensation will envelop your taste buds. After smoking, this product is macerated in Spain's most famous gin tonic "Citadelle Gin", with an exceptional result. A aftertaste sublime approaches to the dry effect of gin tonic without being brash.
The classic Carpier salmon contains the choice of the best parts of Norwegian salmon. Once the smoking process natural the salmon is sprinkled with powder and coffee beans and later sprayed with olive oil brew with coffee.
The classic Carpier salmon contains the choice of the best parts of Norwegian salmon.
This particular salmon after the smoking process , wrapped in Nori seaweed, from the color dark green these algae they are the kind more rare and have been used for centuries in the Asian cuisine .