• LE BORVO started smoke salmon business 40 years ago. It has been searching high quality raw salmon from little farms, mainly in Norway and Scotland.
• It only produces high-end salmon and seldom work with other retailers in France.
• LE BORVO takes five days to smoke a salmon, but other producers make use of salt injection technique and only spend 1 day to smoke it.
• No addictive is added and used low level of salting and smoking technique.
• Smoked Salmon fillet is the most tender and succulent cut of the fish. Translating literally to “Salmon’s heart,” this exceptional fillet has a luxurious silky texture and intense flavor unequaled by other cuts of fish.
• Salmon is marinated with natural salt instead of brine, lightly smoked and carefully matured to reveal all its flavour. 

Keep refrigerated

*Photo for reference only.