Product Description
St. James Scotch Reserve smoked salmon is gently cured and smoked over Scottish oak chips for its distinct yet delicate flavour. The fillets are carefully trimmed by hand to remove all the dark meat, thinly slice and vacuum seal them for freshness.
All the products are made with only natural, pure and fresh ingredients. St’ James strictly forbid the process of freezing and use of any artificial preservatives, flavours or additives. This St. James Scotch Reserve Smoked Salmon Zested Lemon & Cracked Peppeis smoked using all of St. James’ usual techniques and procedures and before being packed under vacuum is infused with natural zested lemon and cracked black pepper that creates a refreshingly distinctive citrus feast.
Ingredients:
Farmed Atlantic SALMON (Salmo Salar) (FISH) 96%, salt 3.5%, sugar, lemon zest, pepper, natural oakwood smoke.
Allergens:
See ingredients in Upper Case.
Storage:
Keep Refrigerated below 5°C. Perishable product. Once opened consume within 4 days.
Preparation Suggestion:
Ready to eat. To enjoy this product at its best, remove and separate the slices and leave at
room temperature for 20 minutes before serving.
Other information:
No artificial coloring or flavoring. Although every care has been taken to remove bones, some may remain.
Country of Origin:
United Kingdom
Nutritional information:
| Nutrition Declaration (Typical Values): | Per 100g |
|---|---|
| Energy | 706kJ 169kcal |
| Fat of wich saturates |
8,5g 2,19g |
| Carbohydrate of which sugars |
1,5g <0,1g |
| Protein | 22,1g |
| Salt | 3,95g |
Distributed by:
Socilink Lda
Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL
Notice about our product information:
Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.
