The recipe for a good herring starts in the Norwegian Sea in October each year. It is at this point that the herrings reach the perfect size and become rich in essential fats. Glyngore choose this time to select only the best herrings to add to their exclusive Glyngore brine.
The brine is Glyngore's own recipe - specially developed for the herring to keep its structure, and at the same time almost melt on the tongue. It tastes like only a good herring possibly can with more than 80 years of experience behind.
Glyngore - like a good herring should taste.
Allergy advice: Contains fish
Made in Sweden from local and imported ingredients