We’ve added salmon jerky to our range.
As the largest producer of jerky and biltong in Europe, we’ve launched Speyside Smokehouse Salmon Jerky as an exciting additional protein to our jerky range.
Made in the Spey Valley Smokehouse, Grantown on Spey, the jerky uses Scottish Atlantic farmed salmon and follows the same jerky making methods as Wild West.
With demand for meat snacks still growing, adding salmon to the range was a natural progression for us. This jerky offers consumers the perfect alternative to red meat, that is a lighter, gluten-free substitute to other dried meat snacks without compromising on flavour.
Speyside Smokehouse Salmon Jerky range is being launched in three tantalizing flavours: Sea Salt & Black Pepper, Sweet Chilli Pepper and Teriyaki. With an RRP of £2.50 per 30g pack.
Our Managing Director, James Newitt, comments: “We’re really excited to be launching Speyside Smokehouse Salmon Jerky into the retail market; high in Omega 3, high protein and low calories, our salmon jerky is a perfect snack at anytime of the day without compromising on taste.”
With only 119 calories per pack salmon jerky is also high in Omega 3 and high in protein.
To make salmon jerky, fresh salmon is trimmed and further de-boned, prior to being marinated over night. The marinade is made using store cupboard ingredients such as soya sauce, apple cider vinegar, black pepper and sea salt. The salmon is then slowly cooked and smoked over beech wood to make jerky. The jerky is then hand packed ready for distribution.
This snack makes an exciting alternative to add to any retailers snack offering and will have a shelf life of 6 months.