Biases out, remarkable breeding in
There is still inaccuracy about breeding, but, as for fine meat, there are several virtuous chains for smoked salmon as well.
There is still inaccuracy about breeding, but, as for fine meat, there are several virtuous chains for smoked salmon as well.
It arises as a taste completely new and reaches all the customers through several modes of consumption. The latest novelty is our cold meat salmon, cut into slices.
Struggle for perfection and innovative spirit: this the highway that has driven us upstream, without leaving behind the most important concepts.
Forest certification ensures sustainable forest management, consumer protection and highlights the entire wood supply chain.
Our cuts with their different weights and flavours fits perfectly with every taste experience; starting from the latest novelty: the Reale di Salmone Stagionato.
Upstream smoked salmon and avocado meet them halfway, word of haute cuisine. Here all the whys of this astonishing lovestory.
Platinum, Gold and Red are the three score bands of the WineHunter Awards, which went respectively to the slices, the side and the cured salmon.
Many people would not relate Parma to salmon, yet in our area, fish has always had a strong social value. Let's discover why with Professor Ballarini.
From smoked to cured in the Parma tradition: our latest innovation is online, to impress the finest palates with an unprecedented taste experience!
Light and practical, some cuts of our smoked salmon are particularly suitable for consumption during the summer season. Plus they provide the best tastings in their natural state.
We brought our idea of gastronomic creativity to the International Food Exhibition. Here we tell you how it went.
Our experience at the Pitti Immagine exhibition: meetings and tastings of haute cuisine, partnerships and suggestions for new interpretations of gastronomic excellence.
The nature of our smoked salmon allows you to make selected choices, even in preparations. With gourmet recipes we experience the joy of tasting it at its best.
Smoking is a treatment, not an ingredient: our smoking process originates in Parma and this is where its special character comes from.
With very high and distinctive quality, let's indulge in the taste of excellence: let's bring Upstream smoked salmon to the table at Christmas.
A special format and many ideas to make our smoked salmon a perfect gift.
Smoked salmon has different flavor nuances, depending on the cut. Let's discover those of the Tartare and the Upstream fillet.
We can debate about salmon talking about flavour, smoking, healthiness, if it is better wild or farmed. With Prof. Ballarini we also talked about colour.
There is no noticeable difference in quality between Upstream and wild salmon. Professor Giovanni Ballarini explains this in an interview about Parma, the city of the 5 P's.
Tartare and Millefoglie are online with new packaging, a limited series designed to add more colour and effervescence to the most savoury moments of the summer season.
Salmons and production systems are not all the same, and we certainly have more than one reason to challenge misconceptions about them.
From the selection of flavours to the preparation, our tips for serving Upstream smoked salmon and enjoying its incomparable taste.
Upstream is Claudio Cerati's alternative for those who are dissatisfied with the increasingly standardised tastes of smoked salmon and wish to rediscover the authentic flavour of excellence.
Different taste paths, joined by an exclusive gift idea: with our packages, we are offering the excellence of Upstream salmon in all its nuances.
This new Upstream book is more than a collection of recipes: it is a collection of stories of friendship and Italian creativity in the kitchen that came together thanks to the unique taste of Upstream salmon.
We renew our support for the community of San Patrignano. Until November 16th our Taste Map and Royal Selection will be auctioned online.
Our salmon is different from the others, it is unique and incomparable because it comes from the Non-intensive Control System, an upstream method. Let's talk about it.
Japanese cuisine may be closer to Parma than you think. You only have to move against the current to discover that Upstream salmon has already gained its acclaim among tables and important personalities.