Product Description
Sustainably sourced high welfare salmon smoked slowly over smouldering oak Succulent & tender, with delicate smoky taste. Delicious with a poached Daylesford egg on thin slices of our pumpernickel, or serve simply with fresh dill, a squeeze of lemon & crème fraîche. SOIL ASSOCIATION ORGANIC Why Organic? We believe organic is better for our health, our animals and the environment; and of course always tastes better. We work with high-welfare organic salmon farms along the Antrim coast in Northern Ireland. The strong currents and high tidal flow of these invigorating, clean waters allow the salmon to thrive. Organic farming ensures the fish are free from chemicals, stocked at low densities and fed sustainable, non-GM organic feed. Seasoned by hand and smoked over gently smouldering oak by skilled artisans. This careful, slow process results in creamy, melt-in-the mouth salmon. The fish are salted by hand and traditionally smoked in brick kilns, over gently smouldering oak log fires for upto 72 hours, depending on the weather. This careful, slow process results in rich, melt-in-the-mouth smoked salmon.
Daylesford Organic Salmon Irish Smoked 200G
Sustainably sourced high welfare salmon smoked slowly over smouldering oak Succulent & tender, with delicate smoky taste. Delicious with a poached Daylesford egg on thin slices of our pumpernickel, or serve simply with fresh dill, a squeeze of lemon & crème fraîche. SOIL ASSOCIATION ORGANIC Why Organic? We believe organic is better for our health, our animals and the environment; and of course always tastes better. We work with high-welfare organic salmon farms along the Antrim coast in Northern Ireland. The strong currents and high tidal flow of these invigorating, clean waters allow the salmon to thrive. Organic farming ensures the fish are free from chemicals, stocked at low densities and fed sustainable, non-GM organic feed. Seasoned by hand and smoked over gently smouldering oak by skilled artisans. This careful, slow process results in creamy, melt-in-the mouth salmon. The fish are salted by hand and traditionally smoked in brick kilns, over gently smouldering oak log fires for upto 72 hours, depending on the weather. This careful, slow process results in rich, melt-in-the-mouth smoked salmon.
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