Meatsnacks Group diversifies with new salmon jerky

Biltong and jerky firm the Meatsnacks Group is expanding its portfolio and has introduced a Speyside Smokehouse Salmon Jerky. 

The new products are produced using Scottish Atlantic farmed salmon following the same drying method that Meatsnacks uses for its Wild West Jerky range. It is produced in the firm’s Spey Valley Smokehouse in Grantown-on-Spey, Scotland.

According to Kantar Worldpanel, 90.1% of the British population engages in the snacking category. Furthermore, for the 52 weeks ending 11 September 2016, the meat snacks category grew by 11.8% year-on-year.

Capitalising on the demand for meat snacks, the salmon jerky has been launched to offer innovation and diversity to the market. It is available in three flavours: Sea Salt & Black Pepper, Sweet Chilli Pepper, and Teriyaki. The 30g packs can be purchased for £2.50.

“We’re really excited to be launching Speyside Smokehouse Salmon Jerky into the retail market; high in Omega 3, high protein and low in calories, our salmon jerky is a perfect snack at any time of the day without compromising on taste,” said James Newitt, managing director of Meatsnacks Group.

To produce the innovative jerky, the salmon is trimmed and further deboned, before being marinated overnight. The marinade is made using store cupboard ingredients, including soya sauce, apple cider vinegar, black pepper and sea salt. Prior to being hand-packed and distributed, it is slowly smoked over beech wood to make the jerky.

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