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, dried garlic, tapioca starch, sugar, hydrolysed vegetable protein, spices, dried onion, chilli, dried jalapeno peppers, yeast extract, red bell pepper, citric acid, paprika extract, sunflower oil
Allergens: For allerges see ingredients in Bold
|Typical Value per 100g|
|of which saturates||3.4g|
|of which sugar||23.1g|
|Omega-3 fatty acids||2.5g|
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.