Salt, spices, and Mediterranean Ikejime fish, these are the natural ingredients we use to create our seafood charcuterie. No secrets, no tricks, only the truth of our work and the strength of our experience. By tasting our products, you’ll experience flavors that speak of the sea and tradition, while looking toward the future. Our cured seafood products are born from a careful selection of raw materials, using only Italian catch treated with the Ikejime technique. Fermentation is the defining process of our products, giving them their unmistakable flavor and texture. We use only sea salt and spices, ensuring proper fermentation. The products are aged for at least 50 days in our curing chambers, where we monitor every parameter, maintaining the correct pH and keeping histamine levels close to zero.