Our salmon is raised in the cold, pristine waters of the Faroe Islands before being smoked. The salmon is prepared using ancestral methods of manual salting with dry salt and smoking with beech wood. Each fillet is caressed by the hand of experienced salters then after desalting and drying the fillets are stored in the smokehouses. The fillet is sliced by master slicers, by hand to make your life easier!
Characterics of our Smoked Salmon:
- Average weight per pack: 2 150g, skin-on
- Storage: Keep frozen at -18°C or below
1-2 for 2 slices
2-3 for 4 slices