In RÀFOLS we think that a good desalting process requires:

First of all slow hydration, then boning, which is done entirely by hand, and finally desalting. It is a slow process, but we believe it is necessary in order to obtain a product that is characteristically soft and tender while retaining the “cured” flavour that is essential in traditional salting.

Ràfols Codfish complies strictly with current sanitary regulations, as required by all top-of-the-range products worthy of the confidence of the professionals in the sector.