Prepared from salmon selected for their slow growth at sea...

Label Rouge prohibits intensive production methods and requires the salmon to grow slowly during its marine stage (minimum period at sea is 14 months). This has a long term effect on the sensory quality of the smoked salmon (controlled fattiness).

Any form of freezing is prohibited as this process can cause the salmon fillets to dry (which results in poor salt penetration and crusting at the salting/smoking stage).

Prepared from fresh, gutted salmon (head on) with fat levels between 10 and 17%...

The freshness of the salmon is checked on arrival at the processing site. Fat content is also checked for each batch so that the texture of the Label Rouge smoked salmon does not leave a fatty impression in the mouth.

Dry salted...

Hand or mechanically sliced (with no stiffening of the product) ...

Stiffening requires partial freezing of the fillet at -10°C (core temperature) before slicing to harden the flesh and thus facilitate mechanical slicing. It is not permitted for Label Rouge as it causes changes in the texture and appearance of the product. Label Rouge smoked salmon is sliced fresh, by hand or machine. This guarantees the slices have a good visual appearance and consistent thickness.

Vacuum packed on the day of slicing, with a short shelf life (eat by date) of 21 days...

As for all Label Rouge products, production monitoring, food safety and traceability are guaranteed. Compliance with the criteria established in the Standard is verified through regular inspections at each operator stage (farms, processing factories) by an officially approved, accredited certifying body.