Pennette alla vodka
With vodka, panna fresca, passata di pomodoro · 30 min · 4 p.
Products/Smoked salmon/Baffa King di salmone affumicato
268,99 €
Our card is an exclusive complimentary gift with your present. A unique, elegant dedication with the text and typeface you prefer. You will find the section before completing your order.
With this product you earn 268 loyalty points.
Purchases earn loyalty points. Points do not expire and require an account; vouchers (when available) must be used within a year.
Points are credited after the order for registered users.
More informationThe King salmon side brings together different intensities of flavour in a magnum format: it is the largest of the Upstream sides, coming from exceptionally large salmon. With its size, the King salmon side is perfect as a prestigious gift and for the most generous tables.
From the Upstream recipe book
With vodka, panna fresca, passata di pomodoro · 30 min · 4 p.
With pane multicereali, stracciatella di bufala, cipolla viola · 10 min · 4 p.
Weight: 1.7 kg
Salmon raised in the open sea, fed naturally, with no antibiotics and no GMOs. Salmon (Salmo salar), sugar and sea salt.
The salmon side, with its skin and a bay leaf, comes vacuum-sealed inside the elegant black-and-silver Upstream box.
To keep it perfectly fresh in transit, the product is packed in insulated polystyrene containers together with gel ice packs and a special food-grade packaging film.
A fresh product, with no preservatives, to be kept refrigerated between 2 and 4 °C. It keeps for 30 days.
Three nuances of taste can be distinguished in the King salmon side. The first is the more delicate one of the fillet — soft, sweet and velvety, perfect savoured on its own, or with a little butter and pepper on toasted bread. The more intense flavour of the classic rear cut is excellent when exalted, in a tartare, by a few drops of peated whisky, pepper and a hint of grated ginger. Finally, the gently marine notes of the belly come forward when this part is served in small pieces. For gourmet preparations, follow the chefs’ suggestions in the Upstream recipe book.
