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Irish Smoked Salmon – Hand-Sliced Mini Cut
Out of stock
Codice
0447
Size 1 kg approx.
Kenmare smoked salmon is made using the freshest fish, caught and processed the same day to ensure a crisp consistency and firmer texture.
How is the salmon smoked?
Before smoking, the fillets must be perfectly dried. To do this, they are placed in an oven on racks, where warm air gently passes through and removes any remaining moisture. This process can take up to eight hours, followed by smoking with oak wood — the traditional wood used in Ireland for smoking since ancient times.
The technique used is cold smoking: heat is never applied directly to the salmon, which is gently “cooked” only through contact with the smoke. Traditionally, the smoking process lasts 10–14 hours, leaving the salmon moist and infused with a rich smoky aroma. Only smoke and salt are used for flavoring. After the smoking process, the salmon is hand-sliced and vacuum-packed.
What makes Kenmare salmon special?
Kenmare Select boasts over forty years of expertise and centuries of tradition and savoir-faire. Its excellence is rooted in a unique curing and smoking process and the meticulous selection of only the finest salmon — free from imperfections or defects.
The fish are raised in open sea waters, 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 eat in the wild.
Origin
Caherciveen, Ireland
Type
Artisanal pre-sliced smoked salmon
Package
1 kg
The Company
The story of Kenmare began 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 gained success and was featured in the Michelin, Egon Ronay, and Good Food Guides. His hands-on approach to gastronomy led him to restore an old smokehouse located in the garden of his home, under the guidance and expert advice 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: 1 kg
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 label or packaging (where applicable) before consuming or using the product.
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