Lax Kallrökt Savolax, skivad 300g

Savolax uses a slow and meticulous process to salt and press the salmon into baskets, then smoke it in a furnace at 600 degrees to create a white, clean, and compact smoke that surrounds the salmon. This method results in a smoked salmon with mild but distinct smoke flavors and a subtle taste.

• The description claims that the smoking process involves maintaining a temperature of exactly 10 degrees when the smoke reaches the salmon and lasts for at least one day.