Vacuum

VACUUM

Already soaked and packaged, with an absolute guarantee of hygiene, the fixed stock and the cod are immersed in a high-pressure chamber where they are subjected to cold water for a few minutes: this operation guarantees the maintenance (without any alteration) of the quality and organoleptic characteristics in an absolutely natural way without using any chemical additives. The scent, color, consistency, flavor and nutritional peculiarities are thus preserved.
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