Our Slowly Smoked Atlantic Salmon comes from Normandy in France and takes up to 4 times longer to produce. It is slowly bred in eco-farms with low density (10-12 Kg of salmon per cubic meter of water versus 25-30 Kg for traditional fish farms) and has no antibiotics or hormones to accelerate growth. The smoking process is long, soft and done by hand. The producer uses exclusively salt from the Island of Re giving the salmon meat plenty of creaminess and smoothness. Our product is low in fat, salt and curing process making its flavor pure with nothing to hide.
Country of origin: Normandy region, FRANCE
Producer: Fumoirs de Saintonge
Portion size: 180 Gr (4 slices min.)