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Freeze-dried Voyager Salmon and Dill Pasta 125g Voyager
€9.50
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Description
Eating salmon on a hike is a luxury everyone can afford. The salmon-dill duo is a true classic. Voyager's salmon and dill pasta is a healthy, gourmet recipe that will delight all outdoor sports enthusiasts. What's more, this freeze-dried meal is nourishing. Each portion offers the perfect balance of carbohydrates, proteins and fats for sport. A 125 g sachet provides almost 550 kcal.
The product benefits
- Transport: Dry net weight 125 g. Resealable bag.
- Energy content: 551 kcal per portion.
- Ease of use: Quick to prepare, between 5 and 8 min, and easy thanks to its water graduation inside the sachet.
Details
- Made in France.
- Weight : 125 g (dry) / 375 g (rehydrated).
- Packaging : Incinerable bag, zip, water line inside the bag.
- Storage: Store in a dry, temperate place.
- Preparation: Hot: pour boiling water into sachet and stir, close zip, wait 5-8 min and enjoy.
Preparation instructions
- Preparation: Open your freeze-dried dish and add the water to your stove.
- Filling: Heat water for 2-3 minutes.
- Rehydration: Fill the freeze-dried sachet with water up to the graduation mark, stir and reseal.
- Tasting: Wait 5-8 minutes and your dish is ready to eat.
Ingredients:
Pre-cooked PASTA 50% (durum wheat semolina), freeze-dried SALMON 10% (FISH), sunflower oil, CREAM powder (MILK), TOME (MILK, salt, lactic ferments, rennet), starch, chia seeds 4%, onion, leek 3.2%, MILK protein, salt, pepper, herbs (including dill 0.8%), shallot, glucose syrup. Non-EU origin salmon. May contain traces of: celery, eggs, sesame, soy. Allergens: Lactose, Gluten, Fish.
Nutritional analysis
| Nutritional declaration | Per 100 g | Per portion (125 g) |
| Energy | 1848 kJ / 440 kcal | 2310 kJ / 551 kcal |
| Fat content | 17 g | 22 g |
| of which saturated fatty acids | 5.0 g | 6.5 g |
| Carbohydrates | 48 g | 59 g |
| of which sugars | 4.0 g | 5.6 g |
| Protein | 22 g | 27 g |
| Salt | 2.0 g | 2.5 g |
MORE INFORMATION
Features
| Year | 2025 |
| Flavour | Pasta |
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