For 40 years Friul Trota has been producing this smoked salmon trout, today a touchstone of the territory's gastronomy. Aromatically it's characterized by a delicate hint of smoke, which aims to bring to light the flavor of this lean and compact fillet. Preparation takes place immediately after fishing through traditional methods and with the sole use of natural ingredients. The light smoking is carried out with the use of wood shavings, berries and aromatic herbs. Excellent texture. It melts easily in your mouth.
