Cured in France.
This salmon flank is coated with honey before being smoked. The honey creates a tension on the surface that encloses the oil of the salmon (omega 3) inside the flesh during the smoking process, resulting in an extra melting texture.
Perfect for a starter: Cut it in thin slices and enjoy!
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team