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Jaybees Bakery Carrot Cake
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Trisha's 100% cotton Handmade Bowl coverings€23.95
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Hampers & Gifts 01
The Cheese Companion Hamper
The Discovery Box | Quarterly *4 Boxes*€170.00
The Discovery Box | Quarterly *4 Boxes*
The Gaultier Hamper
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Blue Robin Bakery 7 inch uniced Christmas CakeSold Out
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This hot smoked organic salmon - plain - is something for all salmon lovers, but especially those who like the pure taste of barbecued salmon, without any distractions.
Whilst every effort has been made to remove all bones, some may still remain.
|Nutritional Information||per 100g|
|of which saturates||2.7g|
|of which sugars||0.1g|
Keep refrigerated between 0oC and 4oC. Use within 2 days of opening.
If freezing defrost thoroughly before use. Do not refreeze once thawed.
The Burren Smokehouse was established in 1989 by Birgitta and Peter Curtin. Based in Lisdoonvarna, Co. Clare, they produce two main kinds of superb smoked salmon - cold smoked and hot smoked salmon - both with different marinades. Their Burren Smoked Irish Organic Salmon comes exclusively from the west coast of Ireland. The Curtin Family source products as locally as possible, and the whole smoking process is a manual labour of love in their family-owned smokery which yields supreme qualities through their own innovative patented smoking process and artisan approach. The focus is on organic salmon and sustainable fishing of mackerel as well as the well-being of the farmed organic salmon. All products are of Irish origin, organic & kosher certified, and have won numerous awards throughout the years.
Located in the unspoiled Burren landscape, beside the Cliffs of Moher and the wild Atlantic waters of Ireland's west coast, we smoke Organic Irish Salmon to perfection. We use a process that is a marriage of Irish and Scandinavian traditions.
Our salmon are sourced from the clear, turbulent waters off the west coast of Ireland in locations like Clare Island. These pure waters produce lean muscular fish that are naturally high in omega 3 & 6 oil. To this we add only the purest natural ingredients, sea salt, natural oak smoke, locally grown herbs and wild seaweed foraged in West Clare.