Smoked trout




Smoked trout from the Pyrenees
Fresh product - shipping by Chronofresh 13
Net weight: approximately 150g
6.5€ per 100g
Baigorry trout
The trout smoking process - based on traditional techniques - gives the product a delicate texture and an exquisite taste thanks to the natural smoke of plane and beech wood.
The trout are first salted. Salt comes from Salies de Béarn. Then the fillets are smoked. All the fish are smoked by hand in the Bayonne shop with mainly plane wood shavings but also beech wood shavings from the production of palas in the Alza workshop in Bayonne. From salting to smoking, the products used are sourced locally. Cédric Duplessis is also concerned with recycling, the FEMER workshop takes care of the tanning and coloring of trout and salmon skins.
INGREDIENTS
Salmon trout from Baigorry in the Basque Country. No coloring or preservatives.
ALLERGENS
Fish








