The Smoked Loin Carpaccio and the Smoked Ventresca Carpaccio have achieved the most recognized independent certification in the world of flavour. This award is given by the prestigious Brussels-based International Taste Institute, the leading organization dedicated to tasting and promoting superior-tasting food products, whose jury is made up of the best chefs in the world. Award for the first Natural Smoked Wild Bluefin Tuna on the market. Unique product in the world and born in Tarifa.
For JC Mackintosh this year has started with a bang. A prestigious recognition based on a blind tasting carried out by an expert and independent jury with more than 200 of the best Chefs in the world is the highest recognition of JC Mackintosh's efforts to produce a unique product of the highest quality.
It is a range of smoked products that began to be forged two years ago in Tarifa and that, after long processes of trial and error, JC Mackintosh has managed to master.
This product is unique. Starting with the wild bluefin tuna, caught following a fishing process learned in Japan and improved in Spain that provides the best possible quality that can be obtained from a bluefin tuna.
This process includes tuna slaughter without stress and with minimal suffering, complete bleeding, immediate gutting to avoid the appearance of anisakis, and rapid cooling. All this executed on board in an artisanal way and immediately after the tuna has bitten the hook. This process is only done by JC Mackintosh in Europe, and is known as the JC Mackintosh technique.
Then there is the smoking process, which is natural and cold smoking using oak, beech and barrels from La Rioja Alavesa. The wood combustion process is kept below 30ºC and without a flame so that the smoke permeates the meat, preventing it from losing its innate qualities as a result of high heat treatment. The process is carried out by the master smokers from Keia, in Bizkaia. This product has a woody taste and smell that is incomparable with other methods of chemical smoking or with other tuna of inferior quality to the king of the family, which is the bluefin tuna (Thunnus Thynnus).
The approval is unanimous, trying it is adding a new experience to your sensory catalogue.
The products are tasted by a large panel of experts and world leaders in flavor; members of the most prestigious Chefs & Sommeliers Associations in the world, based on a strict tasting methodology 100% focused on FLAVOR.
The members of the jury include Chefs from Michelin-starred restaurants such as El Bulli (Spain), Ledoyen (Paris), Le Ritz (Paris) or Le Jules Vernes (Paris). Their talents are recognized in various culinary competitions or by renowned institutions such as Le guide Michelin or Gault & Millau. All of them are external and independent flavor experts from more than 20 countries.
The products are blindly evaluated, following a systematic approach based on the international method of hedonic sensory analysis. The products are prepared and presented according to a strict protocol guaranteeing maximum objectivity. Each product is evaluated and qualified according to its intrinsic organoleptic quality. Each member of the jury evaluates and rates the product on their own, in silence and without communication with other members of the jury.
Un prestigioso jurado ha juzgado diferentes aspectos del producto, tales como el olor, el sabor o la primera impresión. En todos ellos, tanto el Carpaccio de Lomo Ahumado como el Carpaccio de Ventresca Ahumada, obtuvieron más de un 90% de puntuación, consiguiendo tres estrellas doradas en la certificación sensorial independiente más reconocida del mundo.
· Un producto excelente con un equilibrio muy logrado entre la dulzura del pescado y el aroma ahumado.
· Un carpaccio impresionante con grasa que se funde con la carne y un sutil carácter ahumado.
· Un producto de alta calidad con apetitosos aromas de atún ahumado y una agradable y tierna sensación en boca.
· Excelente apariencia visual con un hermoso color y un fino corte.
· Este carpaccio está muy finamente cortado y representa una sabrosa pieza de pescado.
· Un producto impresionante y bien presentado que sugiere un producto de alta calidad.
· La nariz es agradable y atrayente, con encantadores aromas ahumados que añaden interés.
· Aromas bastante ligeros y discretos que abren el apetito.
· Aromas persistentes que son propios del atún ahumado y que provocan ganas de picar.
· Este producto está lleno de sabor y la grasa de la carne se equilibra perfectamente con los sabores ahumados.
· Se respeta el sabor del atún crudo y se ha sazonado muy bien.
· Sabor fino e intenso que no es demasiado salado.
· Hermosa textura suave y flexible que se derrite muy bien en la boca.
· Este carpaccio tiene una gran estructura que realza la experiencia de degustación.
· Carpaccio limpio y transparente que no es demasiado pegajoso ni demasiado seco.
La sostenibilidad de los recursos de pesca, el desarrollo humano y el respeto por el medioambiente son nuestros valores. El 100% de nuestros productos provienen de un entorno salvaje y están sometidas a estrictas cuotas para garantizar su sostenibilidad, y así abordar el problema de la sobrepesca y asegurar los medios de vida de las reservas marinas.
JC Mackintosh siempre ha cultivado la excelencia.
El sabor, la calidad y la seguridad alimentaria son nuestros compromisos. Desde la mar hasta sus mesas, llevamos a cabo rigurosos controles conjugando tradición, experiencia y la más moderna técnica.
Para lograr ese objetivo JC Mackintosh cuenta con un protocolo de calidad propio. Los procesos de pesca, sacrificio, preparación y entrega son controlados según los requisitos más estrictos de seguridad alimentaria.
