• LE BORVO 40 年前投入煙三文魚生產，一直採用來自挪威及蘇格蘭小型魚場的高品質三文魚。
• 只生產優質三文魚，並極少在法國其他的零售店出售。
• LE BORVO 花5天的時間煙燻一條三文魚，但其他生產商採用鹽量注射技術，煙燻一條三文魚只需1天。
• 不含添加劑及使用低鹽煙燻技術。
• Smoked Salmon fillet is the most tender and succulent cut of the fish. Translating literally to “Salmon’s heart,” this exceptional fillet has a luxurious silky texture and intense flavor unequaled by other cuts of fish.
• Salmon is marinated with natural salt instead of brine, lightly smoked and carefully matured to reveal all its flavour. 

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* 照片僅供參考。