A legacy of taste and hospitality since 1895. From the sea omega-3. Sashimi grade smoked. All natural long sliced. Sliced and ready to eat. Savor the heritage of Biltmore at your table. Inspired by America’s largest home and the legendary hospitality of George and Edith Vanderbilt, our collection of seafood helps you elevate an ordinary meal into an extraordinary experience. Complete your meal by pairing the salmon with a bottle of Biltmore Pinot Grigio. Scottish Smoked Salmon. The icy cold depths of the Scottish Lochs with their strong currents and abundant nutrients are the home of the Scottish Atlantic Salmon. It is from these waters that the Balmore Scottish Smoked Salmon Originates. Cured in Gaelic salts and smoked according to ancient highland methods we offer you this unique, traditionally flavored and delicately long sliced salmon. For more recipe ideas go to www.biltmoregourment.com. For questions contact: 1-888-627-5668. Origin: Scotland, smoked and cured in the Netherlands.
Altantic Salmon Salar (Farmed in Scotland), Salt, Vinegar, Sugar, Lactic Acid, Smoke.
Serving Suggestions: Remove the salmon from the refrigerator 15 minutes prior to serving. Serve with bread, bagels or crackers as an appetizer, or try the following recipe from beltmore chefs.
Keep refrigerated at 38 degrees F.
Contains: fish. Caution: Despite meticulous filleting, a small fishbone might remain.