Smoked lavaret fillet.
Lavarello is the symbol of fishing in Lake Como. Known as Coregone, it is appreciated for the consistency of its white meat which makes it a particularly tasty and appetizing dish.
In this case it is processed and smoked hot with ground wood and spices.
To warm it, immerse the bag in hot water for a few minutes. Excellent also at room temperature, to be enjoyed as an appetizer, as a base for a salad or the most varied recipes.
Smoked lavaret fillet: fillets of about 140 grams.
Ingredients: Lavarello (Coregonus Lavaretus), sea salt, local herbs, brown sugar, traces of sunflower oil, spices.
Production method: Hot smoking with ground wood and aromatic herbs at low temperature.
Fishing mode: caught in Lake Como.
Shelf life: 60 days from production date.
Storage mode: in the refrigerator at 0 / + 4 ° C. Possibility to freeze for up to 6 months.