Agritrutta Artisan Smoked Trout

Agritrutta is proud to present its artisanal smoked trout . A quality product, prepared with care and passion, to offer its customers a unique taste experience.

The selection of fish

It all begins with selecting the right trout . The fish undergoes a careful visual inspection to ensure it is slender, free of skin blemishes, and hasn't been fed for at least seven days. It is then cleaned of its entrails and rinsed thoroughly in potable water. It is then placed in a cold room and covered with ice until the next morning, when it is filleted by hand. Unsuitable fillets are discarded.

The salting

The salting process is dry, meaning without the use of brine or chemical/saline solutions. We use regular coarse-grained household salt, and we use it only once. Thanks to the salting process, the fillets lose some of the liquid contained in the meat and absorb the necessary amount of sodium for refrigeration, which is also thanks to the vacuum-sealing process.

The smoking

The fillets, after being washed and dried individually, are placed in a cold room and quickly chilled. The next step is smoking using oak sawdust dried for two years. We select the sawdust at source to ensure it is completely free of chemicals (paints or solvents). Cold smoking occurs at a temperature below 27°C.

The final result

The end result is a particularly delicate fillet, pleasantly salty and pleasantly smoky. Thanks to our production method, we can guarantee a quality product, prepared with care and passion, offering our customers a unique taste experience. Agritrutta raises its trout without purchasing animals of dubious origin, ensuring maximum transparency and reliability for our consumers.