| ≥1 piece |
Elaborated from superior quality skin-on fillets
Cold smoked using nativ woods at a maximum temperature 25o.
Homogeneously laminated to be marinated usin a Spanish
Technique that gives the products its unique characteristics of color an flavor.
Frozen at-18oC
Duration of 12 months at-18oC, 50 days refrigerated (0o to 4oC)
Ready to eat product
Packed accordin to client?s specifications.