Smoked Karpenisi Trout

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After eighteen to twenty (18-20) months of development, we fish and smoke whole, with beechwood smoke. The whole process lasts for two (2) days and is all done under strict health standards according to ISO22000 / 2005. They are then packaged in vacuum and kept in maintenance for four (4) months without preservatives.


  • Business Name Fresko
  • Vendor: fresco
  • Address: 13th km of Karpenisi - Prousso
    Στερεά Ελλάδα
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