SALMON (Salmo salar), salt, sugar, and natural smoke.

Production method: Aquaculture. Breeding area: Norway.

• To maintain the perfect harmony of flavor, freshness, and texture of the Precut Smoked Salmon Loin, it should always be stored between 0°C and 5°C.
• It is advisable to place it in the lower part of the refrigerator, usually used for the storage of fresh food.
• Avoid bending the packaging or placing any item on top, no matter how light, so that the pressure does not alter the original texture of the product.
• None of our products should be frozen as they will lose much of their flavor, alter their texture, and modify their special nuances that characterize them.
• It is recommended to take the product out of the fridge just before consuming it and store any leftovers as soon as possible to maintain its freshness.
• Once opened, the best way to keep a Domínguez in perfect condition is to wrap it completely in plastic wrap or aluminum foil.
• Keep it away from direct sunlight.
• Once opened, consume within a maximum of 5 days.