The Salt Cod
All of Manteigaria Silva’s salt cod is fished in the Atlantic Ocean. While on board, it is individually cut open and immediately subject to the Portuguese traditional curing with authentic sea salt, without any additives or preservatives. Manteigaria Silva’s salt cod is currently fished in Icelandic waters, in a sustainable way, and is rigorously inspected before it reaches the store. The supplier sets aside the best lots for Manteigaria Silva, that makes sure that this classic is never absent from its customers tables, especially at Christmas time.
At Manteigaria Silva you’ll find several varieties of top quality salt cod, depending on weight and curing times. The minimum curing time is 6 months, and there are some special batches such as the unique vintage cod, with 20 months of salt curing. To cure it evenly, the salt cod is turned on its back daily. All of these processes guarantee that the fish maintains its texture, its taste and its nutritional value.
At the store, the service is 100% personalized: the salt cod is sold by weight, it is manually cut in front of the customer, and the carefully wrapped in paper, a custom that is both ancient and eco-friendly.
“The salt cod must be soaked in lots of fresh water. The water must be changed once or twice a day until it is no longer salty. When boiling the rehydrated fish, put it in a pan with cold water, turn the heat on, bring to a boil, and then remove from heat, cover with a lid, and let it finish cooking for 15 to 20 minutes. Drain and serve immediately.”