Our Clients´ Creative Talent

  • El Toque, Madrid

    El Toque, Madrid

  • La Morena, Tarifa

    La Morena, Tarifa

  • Altuna Boutique Bar, Donostia

    Altuna Boutique Bar, Donostia

  • Vinoteca Garcia de la Navarra, Madrid

    Vinoteca Garcia de la Navarra, Madrid

  • El Faro, El Puerto de Santa Maria

    El Faro, El Puerto de Santa Maria

  • Pablo Gallego, A Coruña

    Pablo Gallego, A Coruña

  • La  Venta del Jamon, Asturias

    La Venta del Jamon, Asturias

  • La Morena, Tarifa

    La Morena, Tarifa

  • Altuna Boutique Bar, Donostia

    Altuna Boutique Bar, Donostia

  • El Faro, El Puerto de Santa Maria

    El Faro, El Puerto de Santa Maria

  • La  Venta del Jamon, Asturias

    La Venta del Jamon, Asturias

    Smoked Bluefin Tuna

    Wild from Tarifa

    Lomo Bajo

    Ventresca

    Morrillo

    Costillas

    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.

    Premio al mejor producto 2019

    Concedido a nuestro producto de ventresca y tarantelo ahumado en la feria gastronómica Ibérica Expo en Londres.

    Muelle Pesquero, 18. Tarifa 11380. Cádiz | info@jcmackintosh.es | Tel: (+34) 659 170 154 | Desarrollo: Todo Tarifa | © JC Mackintosh

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