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Cured for 24 hours in a Maple, Sugar and Sea Salt mix then smoked for 10 hours. Cut in a thick vertical slice, that enhances the natural flavours. This is a Norwegian style cut which is also similar to the Japanese Sashimi slice. A thicker cut means you get to really appreciate the smokier surface of the salmon down to the fresher delicate meat near the skin.

The Cold Smoked

$14.00Price