Lax Kallrökt Bit Savolax 300g

Salmon Cold Smoked Savolax 300g

Message from Savolax

Smoked to perfection for at least 24 hours
Cold smoking salmon is a slow and gentle process. First, the salmon is dry-salted, after which it is pressed together in baskets. This gives a thicker salmon. When we fire up a hearth of fine shavings - the temperature never exceeds 600 degrees - a white, clean and compact smoke is obtained.

When the smoke reaches the salmon, it stays exactly 10 degrees and does so for at least 24 hours. It gives a final result with mild, but clear smoke aromas.

Farmed in Norway

Ingredients
Salmon, salt, sugar, pepper

Nutritional value per 100 g
Energy 942kJ/225kcal, Fat 15.5g Of which measured fat 2.25g, Carbohydrate 1.1g Of which sugars 0.47g, Protein 20.6g, Salt 3.0g

Storage
Min 2°C - Max 8°C

Shelf life
28 days

Producer
Savolax

Country of manufacture
Norway