We start out with fresh Atlantic Salmon from the Bay of Fundy. The clean turbulent waters are a prestine location and allows for a short carbon footprint to our source. We process using a signature "DRY CURE" method. This process give the fillets a firm but smooth buttery texture. Smoked with Organic fruit and hard wood in small batches allows for attention to detail. Heat added in final step to completely cook the product giving it a firm texture with a hint of smoke in every bite. Choose from 6 oz portion sizes or whole sides. Ready to eat.