Hand Sliced Irish Smoked Salmon
The gastronomic excellence of Kenmare Select smoked salmon boasts – with a great deal of pride – over forty years of craftsmanship and centuries of tradition and know-how. A perfectly motivated pride, whose raison d'être is based on a unique seasoning and smoking process and on a selection of the best fish: only top quality salmon, without imperfections or defects, become part of the “Select” line.
Today, our historic partner is famous in the Italian gourmand world, simply because it is a salmon characterized by an incredible flavor and texture. A quality product now available to food enthusiasts who have the desire to impress even with an “ordinary” smoked salmon. A product that in the end is by no means ordinary, as nothing is left to chance:
a salmon bred in the open sea, a wild and natural environment in which the fish can move and swim freely in large nets, without being crowded. They are fed exclusively with a vegetable-based feed and with nutrients that they would feed on in nature, without any addition of contaminants from terrestrial animals. The salmon is processed directly the day it is caught and does not require freezing. Same day processing of the fish results in a meat characterized by a crunchy and a much firmer texture.
Before smoking, the fillets must be perfectly dried: to do so, they are placed in the kiln on racks. The hot air passes delicately over the fillets, whisking away all the remaining moisture. This critical process can take up to eight hours, depending on the size of the salmon. The fire in the smokebox, the “nerve center” of the Smokehouse, is lit only when the fish is completely dry. When the fire, made only with oak kindling, is burning intensely, wood chips are put on top to produce the necessary smoke. Oak is the traditional wood that has been used for smoking in Ireland since ancient times and, to ensure their quality, Kenmare Select selects only oak chips from specific sources and forests.
The smoking method used for Kenmare Select smoked salmon is that of cold smoking. That is, during smoking, the heat is never applied directly to the salmon, which is instead gently “cooked” only through contact with the smoke. Traditionally, the fish is smoked for about 10 to 14 hours, leaving the salmon moist with a light smoky aroma. Apart from smoke and salt to flavor the fish, no additives are used. After the smoking process, the salmon is brought to the processing room where it is sliced by hand and vacuum packed.
Once ready, the product has a shelf life of 40 days stored at temperatures between 0 °C and +3 °C, which makes it perfect to withstand 48 hour shipping transit times.
The history of Kenmare owes its origins to Rémy Benoit, an award-winning French chef who in 1982 moved to Kenmare, a small town in the south of County Kerry, Ireland, together with his wife, where he opened Rémy’s House, a restaurant that gained immediate success and was soon listed in the Michelin, Egon Ronay and Good Food Guides. Chef Benoit’s practical approach to gastronomy led him to reopen an old smokehouse in the garden of his home, under the guidance and expert advice of the old company manager Séan Jones, who today continues to play the role of director.
Artisanal smoked salmon
Ingredients: SALMON (Salmo salar farmed in the Faroe Islands), sea salt. Traditional oak wood smoking
Storage method: store between 0 and +4 °C
Average nutritional values per 100 g: energy 808 kJ / 193 kcal, fat 11 g, of which saturated fatty acids 3.9 g, carbohydrates 0.8 g, of which sugars 0.6 g, proteins 22.8 g, salt 2.7 g.
Company name and address: Kerry Fish (IRE) UC, Caherciveen, Co. Kerry, Ireland
CE mark: IE KY 0017 EC
Ingredients that contain allergens are highlighted in BOLD.
Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.
For more information on the technical characteristics of the product, please contact our Customer Care team
The technique used & egrave; That dell & rsquo; cold smoking: ie, heat is never applied directly to the salmon, which is delicately & ldquo; cooked & rdquo; Only through contact with smoking. From tradition, the smoking takes about 10-14 hours and leaves damp salmon with a slight smoked aroma. Additives are not used, apart from smoking and salt to flavor. After the smoking process, the salmon is brought to the processing room where it is sliced by hand and packed vacuum. P>
In the end, it has a life of storage of 4