Smoked Bluefin Tuna

Wild from Tarifa

Smoked Loin

Smoked Belly

Smoked Loin Carpaccio

Smoked Belly Carpaccio

NATURAL SMOKE:

Smoked with Oak, Beech and wine casks from Rioja Alavesa vineyard.

COLD SMOKING:

This is the most prestigious method there is. The meat remains raw, soft and tender throughout the 20 to 30°C smoking process by impregna- ting it with smoke rather than coo- king it, which causes the loss of the innate qualities of the meat as a re- sult of the heat treatment to which it is subjected in hot smoking.

FLAMELESS SMOKE:

We keep flames away the combus- tion process because fire produces phenols and benzopyrenes that give an unpleasant taste, as well as being toxic. The chips we use to produce smoke are kept incandescent without burning.

THE PROCESS:

The total elaboration process lasts three days. First the tuna is marina- ted for 24 hours with unrefined vir- gin salts and sugars. Then we begin to smoke it with several combustion processes. The smoke is changed every 40 minutes to make a “clean smoke”. The third step is leaving the meat to mature for 24 hours giving the smoke time to rest. After that the product is ready for delivery.

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Smoked Loin

Smoked Loin

Smoked Loin Carpaccio

Smoked Loin Carpaccio

Belly

Belly

Carpaccio Selection

Carpaccio Selection

Crumbs

Crumbs

Smoked Belly Carpaccio

Smoked Belly Carpaccio

Morrillo

Morrillo

Upper Loin

Upper Loin

Parpatana

Parpatana

Facera

Facera

Smoked Line

Smoked Line

Smoked Belly

Smoked Belly

Lower Loin

Lower Loin

Galete

Galete

Strips

Strips

Polígono Ind. La Vega, Parcela 311. Tarifa 11380. Cádiz. España | info@jcmackintosh.es | Tel: (+34) 956 68 10 68

© JC Mackintosh. Todos los derechos reservados

ATUN ROJO DEL ESTRECHO SL en el marco del Programa ICEX Next, ha contado con el apoyo de ICEX y con la cofinanciación del fondo europeo FEDER. La finalidad de este apoyo es contribuir al desarrollo internacional de la empresa y de su entorno.

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