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Pre-sliced Irish smoked salmon
Out of stock
Codice
0420
Size 700 gr. approx
Kenmare smoked salmon is made using the freshest fish, caught and processed the very same day to ensure a firm, crisp texture and a denser bite.
How is the salmon smoked?
Before smoking, the fillets must be perfectly dried. To achieve this, they are placed in an oven on racks, where warm air gently passes through, removing any remaining moisture. This drying process can take up to eight hours, after which the fillets are smoked using oak wood. Oak is the traditional wood used for smoking in Ireland since ancient times.
The technique used is cold smoking: heat is never directly applied to the salmon, which is gently “cooked” only through contact with smoke. Traditionally, the smoking lasts about 10–14 hours, leaving the salmon moist with a rich smoky aroma. Only smoke and salt are used for flavoring. After smoking, the salmon is hand-sliced and vacuum-packed.
What makes Kenmare salmon special?
Kenmare Select boasts over forty years of expertise, backed by centuries of tradition and savoir-faire. Its excellence is rooted in a unique curing and smoking process, combined with a meticulous selection of the finest fish—only top-quality salmon, free from imperfections or flaws.
The salmon are farmed in the open sea, in a wild and natural environment where they can swim freely in spacious nets. They are fed exclusively with plant-based feed and what they would naturally consume in the wild.
Origin
Caherciveen, Ireland
Type
Artisanal pre-sliced smoked salmon
Package
700 g
The Company
The story of Kenmare begins with Rémy Benoit, an award-winning French chef who, in 1982, moved with his wife to Kenmare and opened Rémy’s House — a restaurant that quickly found success and was featured in the Michelin, Egon Ronay, and Good Food Guides. His hands-on approach to gastronomy led him to revive an old smokehouse in the garden of his home, under the expert guidance of its former manager, Séan Jones, who still serves as the company’s director today.
Ingredients: SALMON (Salmo salar, farmed in the Faroe Islands), sea salt. Traditionally smoked with oak wood.
Net weight: 700 g
Storage method: store between 0°C and +4°C
Average nutritional values per 100 g: Energy 808 kJ / 193 kcal, Fat 11 g, of which saturated fat 3.9 g, Carbohydrates 0.8 g, of which sugars 0.6 g, Protein 22.8 g, Salt 2.7 g
Company name and address: Kerry Fish (IRE) UC, Caherciveen, Co. Kerry, Ireland
EU approval number: IE KY 0017 EC
Ingredients containing allergens are shown in BOLD.
Product information may vary due to updates made by the manufacturer, which may temporarily result in discrepancies between the information displayed on the website and that on the delivered product. We therefore recommend checking the product label or packaging (where applicable) before consuming or using the product.
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