Filets de Hareng fumé doux sous vide bacon As we grow

As we grow

Unctuous texture and incomparable roll in the mouth

3% total acidity

often mistakenly called "white summer truffle" because of its white flesh

Its blackish skin

Filets de Hareng fumé doux sous vide bacon As we growFished in the cold waters off the coast of Norway, this Herring is salted in brine, then slowly smoked in our coresses (traditional wood fired ovens), before being stripped of its skin. A small hole at the top of each fillet and silver reflections are signs of high quality preparation. Our smoked herring are labeled Label Rouge and Saveur en'Or which reflect our values, ensuring ethical and responsible practices, ancestral and artisanal preparation