The Red King salmon are selected from JdC carefully during the fishing season in the best fishing consortia Alaska.
Once in our factory Palmanova (UD), the first phase of the process is represented by cleaning, filleting, sliscatura fish, so they are dry-salted. Salmon are salted one by one and lightly massaged, are then rested in special cells for a few days after undergoing washing the salt before moving to the next stage of processing.
The Red King hams are then batten and hung on trolleys. The salmon are now ready to start the most delicate workmanship, the cold smoking. Our technique involves a series of cycles that begin with the positioning of the carriages in the furnace for a slow-drying followed by a slow cold smoking cycle. The fish perform several cycles following this procedure, so you get smoking at a very delicate soft. The recipe Jolanda de Colo provides for the exclusive use of wet beech wood.
After the smoking salmon are placed in maturing rooms for a last stage of maturation.
The result is a unique taste of wild salmon, delicate and soft with a constantly changing color, you will never have two of the same color salmon, this fact depends on what they eat in the wild and habitat in which they lived.