The entire manufacturing process of our preducts takes place in Sicily.
Over the years, the company has focused on the quality of products related to manufactorin process.
The various processing phases are the resoult of a perfect combination of tradition and innovation.
The raw materials are carefully selected by our "mastri salatori" in collaboration with our quality department before being allocated to the various types of production.
SALTING AND WASHING
Most of our production is processed by hand with salt. The production of Bottarga happens through an ancient technique: the eggs are gently massaged by hand and turned over several times, so that the salt is well absorbed and the eggs retain all their sensory characteristics. These different salting phases are alternated with raw material washing phases necessary to balance the quantityof salt present in the food.
The aging phase varies according to the type of product. Particular is that of the bluefin tuna bottarga, which occurs following the traditional procedure historically used by local workers.
The eggs are spread on tables covered with salt and pressed with marble weights coming form the nearby quarries of the territory. This technique is useful for encouraging a food dehydration process.
Other seasoning techniques are used for products such as tuna bresaola. These products are placed in a modern ripening structure able to produce a series of ideal microclimates necessaryto trasformation of the product.
All processed products are systematically checked by our experts. Subsequently, packaging is carried out, a phase where the use of modern and advanced system allows to maintain and preserve the peculiar characteristics of the products.