Upstream is the smoked salmon born from the passion of the Parmesan entrepreneur Claudio Cerati, which stands out for its elegant taste and delicate smoking. Upstream is appreciated primarily for the quality of its raw material, without OGM, antibiotics, food colouring and carefully selected in the pure waters of North Atlantic sea. The rest is made by the recipe developed by Upstream and by the smoke, which uses beechwood collected on the Parma Apennines. A non-invasive technique that wraps the meat of the salmon with the aromatic part of the smoke, without covering its flavour.