Origin: Norway, Faroe Islands, Scotland

Format: Vacuum packed.

Variable weight and units.

Shelf life: 5 days from time of packaging.

Preservation: between 1º and 3ºC

Ingredients: SALMON (Salmo salar) salt and natural smoke.

Characteristics: Part of the salmon belly with most bones, salted in brine and
cold-smoked with de-kernelled pine nuts from stone pine.
Contains bones.