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.