Ingredients: Eel (Anguilla Australia), salt. Smoked with beech and oak wood.
Allergens : Fish.
Nutritional values average per 100g: Energy 322kcal/ 1334kJ, Fat 26g, of which saturated fatty acids 5.3g, Carbohydrates 5.9g, of which sugars 0g, Protein 16g, Salt 1.2g.
Country of elaboration: Spain.
Conservation : Between 0°/+4°C. After opening, consume within 48 hours.
Smoked eel is the result of artisanal smoking in oak wood respecting all the traditional stages of smoking and maturation.
Its flesh, fine and unctuous, leaves a pronounced taste in the mouth.
Conditioning: section of smoked eel, from 250g to 450g per piece.
For the desired quantity, on request: firstname.lastname@example.org