Dry-Aging Fish

Charcuterie is the art of preparing and curing meats. It is a culinary tradition that dates back centuries! Discover a whole new taste, visit us in Valletta and taste our products sitting at our tables or buy to bring home

The newest trend at top restaurants around the world

Whether it’s with flesh, fowl, or fish, dry-aging usually offers similar rewards: When moisture is reduced over time, it’s easier to achieve a crackling skin, and texture often firms up. Enzymatic changes deepen the flavor.

Matured seafood tasting in Malta

Seafood products crafted by a master of Dry-Ageing with meticulous procedures and cutting-edge tools.

In the heart of the Mediterranean, where ancient Italian culinary traditions meet gastronomic innovation, a unique project emerges that elevates the taste of the sea to unprecedented levels of excellence: Sealumi, the seafood charcuterie.