Upstream salmon is processed immediately after it is caught. Over the years, Claudio Cerati has developed a special multiple-step, dry marinade composed of only two ingredients: sea salt and sugar.
During the marinating process, the salmon releases liquid, losing 20-25% of its initial weight. This technique promises the right balance between flavor and softness.
The fish is then smoked with a mix of Italian wood, mainly beech, all gathered in the woods of Monte Caio, in the Apennine Mountains outside of Parma. The result is a mild smoky flavor. Before vacuum-packing the salmon, a bay leaf is added as a symbol of the aromas released during the smoking process.
