Callipo’s production cycle is completely made in Italy, in Maierato (VV) facility, starting from “round” tuna. Herebelow a detailed description of processing stages:

As soon as fished tunas are frozen on fishing boats and sent to Maierato respecting freezing temperature

As soon as tunas arrive at firm, they are defrosted, beheaded, gutted, cut in pieces, washed in plenty of water, steam cooked and vacuum cooled.

Then, tuna pieces are carefully cleaned from skin, bones and defective areas and are selected according size and quality.

So, cans or glass-jars are filled with tuna either by hand or by automatic machines, depending on size and line. Basic commodities are automatically packed, while a homemade manufacturing process is used for the most prestigious products processed as soon as fished, for the biggest size products and for the glass-jars line.

Next stages are salt dosage, filling with olive oil, lid closing, packages washing and sterilization in steam autoclaves.

Last stage, and decisive factor for product quality, is ripening. It has to be protracted for different months, so that tuna matures and emits all its fragrance when eaten.

One of the most important steps for products quality is pieces selection. In fact, during processing stages of Fillets of tuna in jars it is used only the 50% of all manufactured pieces. Special care given by Callipo to the whole production cycle, starting from raw material selection to ripening, is the real secret of its products quality.