CAMPBELLS & Co Lightly Smoked Beetroot Gravadlax
  • CAMPBELLS & Co Lightly Smoked Beetroot Gravadlax
  • CAMPBELLS & Co Lightly Smoked Beetroot Gravadlax

CAMPBELLS & Co Lightly Smoked Beetroot Gravadlax

£32.50
Price Per 900g - 1.4kg
Serves 8 Portions
£32.50
This item is currently out of stock.
About Product

CAMPBELLS & Co Beetroot Gravadlax redefines the boundaries of smoked salmon.

In our Scottish Smokehouse, we carefully source and select the whole salmon to our precise requirements. Our salmon expressions develop through revolutionary curing and smoking techniques in modern kilns before maturing for quality, consistency and flavour.

Our Beetroot Gravadlax is cured with our bespoke recipe including beetroot & dill before being finished with light smoke.

Redefining the boundaries of traditional Beetroot Gravadlax which is unsmoked.

Expressions: Modern
Taste: sweet beetroot & dill flavour with light smoke
Cuts/Weight: D-cut/ 900 - 1.4kg
Smoke: Oak
Provenance: Farmed North Atlantic Salmon

Refrigerated Shelf Life From Despatch Date: Minimum 5 Days

£32.50 per kg

Product Information

Nutritional Information (per 100g)

• Energy (kcal): 216
• Energy (kJ): 901
• Fat (g): 12
• Of which saturates (g): 2.0
• Carbohydrates (g): 2.8
• Of which sugars (g): 1.3
• Protein (g): 24
• Salt (g): 2.2

Allergens

Fish.

Ingredients

Salmon (FISH) (96%) (Salmo Salar), Salt, Sugar, Concentrated Beetroot Juice, Acidity Regulator: Citric Acid, Dill

Packaging InformationPackaging Information

Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.

Campbells Prime meat ice gel pack delivery
About Product

CAMPBELLS & Co Beetroot Gravadlax redefines the boundaries of smoked salmon.

In our Scottish Smokehouse, we carefully source and select the whole salmon to our precise requirements. Our salmon expressions develop through revolutionary curing and smoking techniques in modern kilns before maturing for quality, consistency and flavour.

Our Beetroot Gravadlax is cured with our bespoke recipe including beetroot & dill before being finished with light smoke.

Redefining the boundaries of traditional Beetroot Gravadlax which is unsmoked.

Expressions: Modern
Taste: sweet beetroot & dill flavour with light smoke
Cuts/Weight: D-cut/ 900 - 1.4kg
Smoke: Oak
Provenance: Farmed North Atlantic Salmon

Refrigerated Shelf Life From Despatch Date: Minimum 5 Days

£32.50 per kg

Product Information

Nutritional Information (per 100g)

• Energy (kcal): 216
• Energy (kJ): 901
• Fat (g): 12
• Of which saturates (g): 2.0
• Carbohydrates (g): 2.8
• Of which sugars (g): 1.3
• Protein (g): 24
• Salt (g): 2.2

Allergens

Fish.

Ingredients

Salmon (FISH) (96%) (Salmo Salar), Salt, Sugar, Concentrated Beetroot Juice, Acidity Regulator: Citric Acid, Dill

Packaging InformationPackaging Information

Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.

Campbells Prime meat ice gel pack delivery