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CLICK on the Navigation Bars below to learn all about Products and Process!
- Up to 13 days over maple wood smoke, the salmon is ready to come down and will be vacuum sealed.
- This is a traditional method of smoking that produces a full smoky flavour, and a drier texture,
- Smoked Salmon $ales has been carrying on this time-honoured process for over 40 years.
- Packaging is vacuum-sealed and does not need refrigeration. Note that there may be bones present.
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