Delicious Scottish salmon jerky, marinated in sea salt and black pepper then slowly cooked and smoked over beech wood on the banks of the River Spey, Scotland.
Salmon (Fish)(it takes 160g salmon to make 100g of cooked salmon jerky), demerara sugar, soy sauce (water, Soya beans, salt, vinegar), sea salt, apple cider vinegar, tapioca starch, black pepper, dried onion, sugar, dried red bell peper, dried green bell pepper.
Allergens: For allerges see ingredients in Bold
|Typical Value per 100g
|of which saturates
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|Omega-3 fatty acids
Store in a cool, dry place away from direct sunlight. Once opened consume within 24 hours. This pack contains an oxygen absorber packet to enhance freshness. The absorber packet contains harmless non-toxic minerals which should not be eaten. Although extra care has been taken to remove all bones, some may remain.