 
Sophisticated
technology, accurate control, raw material
selection, and handicraft experience:
these are our strength points.
The factory is
built to ensure the highest hygienic
standards. A light pressurisation
of the rooms obstructs the entrance of
outer air from the doors.
In order to keep
the air at an even temperature of 12 C°
and avoid bacterial proliferation, all
working rooms are supplied with a ventilation
and cooling plant.
All electric engines,
pumps, compressors, and refrigerators
are situated in special rooms, outside,
so that possible contamination sources
are confined.
Smoking machinery
is supplied with computerised systems
to control the temperature, moisture,
and a-toxicity of the fumes.
Raw material provenance
and certification are warranted: thanks
to a computerised traceability
procedure, all products are labelled
on the basis of the place of origin of
the stocks.
The reliability
of our products is ensured by the control
of all working processes and the application
of the HACCP to the whole
production cycle.
 
Salting and smoking
are ancient processes for fish preservation.
Catch control
and continuous contact with Sicilian smacks
let us a constant and accurate selection
of raw materials.
Fish is cleaned, cut
and washed as soon as it arrives in the
factory. Subsequently, it is put to dry
in special storerooms, at controlled ventilation
and temperature.
 Salting
is the first step in the preparation of
swordfish and tuna. It is a delicate process,
being a decisive factor of product preservation.
Skilful
artisans salt each piece by hand, determining
the quantity of salt to be added, basing
on the size of the pieces.
Smoking is another
delicate and complex process, as it has
to preserve and exalt the taste of the
fish.
To get this result,
only natural woods, which have not been
chemically treated, are used, so to avoid
the emission of noxious substances.
A masterly and long drying
concludes the processing, defining and
harmonising the tastes. |
