Origin: Norway, Faroe Islands, Scotland
Format: Vacuum packed.
Variable weight and units.
Shelf life: 60 days from time of packaging.
Preservation: between 1º and 3ºC
Ingredients: Snout of SALMON (Salmo salar), extra virgin olive oil, salt and natural smoke.
Characteristics: snout of farmed salmon. We recommend heating in bain-marie for 5 minutes.
It is delicious with boiled pork dewlap or pig’s trotters, fried or grilled.