Smoked eel fillet, a delicacy for true connoisseurs.
The eel comes from selected local farms but also from Lake Como. In this case it is processed and smoked hot with ground wood and spices.
Taste it like this, cut into slices, as a base for a salad or the most varied recipes.
Smoked eel fillet - fillets of about 150 grams.
Ingredients: Anguilla (Anguilla anguilla), sea salt, local herbs, cane sugar, traces of sunflower oil, spices.
Production method: Hot smoking with ground wood and aromatic herbs.
Cooking: steam based on temperature.
Fishing mode: caught in Lake Como. Breeding.
Shelf life: 60 days from production date.
Storage mode: in the refrigerator at 0 / + 4 ° C. Possibility to freeze for up to 6 months.