All sides are hand filled and cured with just salt, they are then hung smoked in 50 year old kilns between 24 and 36 hours using only oak logs. When hung smoked, the salmon oils draw through the fillet too the tail absorbing the smoke. Once the sides have come from Spring’s smokers, they are chilled before being sliced and hand packed immediately. The result, fabulous texture and a delicate smokey flavour. You can tell a properly cured product by the use by date and Springs get 45 days from the day it is packed, not the short dates you will see most other places.
We recommend you open the pack 30 minutes before serving, to allow it to breath which will produce its best flavour. Add a good dash of fresh lemon and cracked black pepper.
Self Life: 45 days from date the product is packed.
|Nutrition Information||Quantity per 100g|
|Energy||837 kJ/ 200 kcal|
|of which Saturates (g)||1.9|
|of which sugars (g)||1.1|