A tribute to making the most of the sea and to the traditional flavours, reinterpreted with echoes of the sea.
Marine charcuterie
A new tradition
Use of discarded fish
The seasoned biomass that changed our history.
In the beginning, Aponiente dreamt of ennobling the ignoble, of giving value to what others rejected. Discarded fish such as mojarra, breca or budion, relegated to the margins of culinary nobility, found a new life in our kitchen. At first, we served them as they were, proud of their origin, but we realised that, although our intention was noble, diners found barriers. Then came the epiphany: to disguise these forgotten treasures as recognisable morsels from the land.
Thus was born our marine charcuterie, a tribute to earthly tradition reinterpreted through the prism of the sea. Seasoned and stuffed biomass, which went beyond the limits of the unprecedented.
Not only do we transform discards, but we elevate the estuary fish, whose unique fat, the fruit of their life in the marshes and their diet of shrimps and prawns, enriches each creation.
Our marine charcuterie:
Mortadela
Black pudding
Loin
Nduja
Chorizo & saucisson
Bacon
Guanciale
