Salmon and white wine pasta
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Freeze Dried Meals

Salmon and White Wine Pasta

Tactical Foodpack
TA-05-03
Tactical Foodpack
This freeze dried pasta with salmon and white wine sauce offers a refined meal. Perfect for outdoor adventures or bivouacking.
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31 in stock
€11.38 inc. VAT
Dispatched same day if ordered before 1pm with express delivery*
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Salmon and white wine pasta
Salmon and White Wine Pasta
€11.38
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Description

Salmon pasta & white wine sauce — freeze-dried meal (Tactical Foodpack)
These freeze-dried salmon pasta, served with a white wine sauce, offer a genuinely indulgent experience in the heart of nature. The recipe delivers more refined flavours than a typical freeze-dried meal: a smooth, aromatic sauce that pairs beautifully with the salmon for a comforting and flavoursome dish, no matter how far from civilisation you are.

Designed for the outdoors, this meal is ideal for bivouacking, multi-day hiking, bikepacking or expedition use — it slips easily into your pack and keeps for a long time.

Tactical Foodpack's salmon pasta with white wine sauce is:

  • A hot, practical and lightweight meal

Nutritional values

Composition Per 100g Per product
Energy value in Kcal 495 520
Energy value in Kj 2064 2168
Lipids (g) 22 24
Of which saturated fats (g) 12 13
Carbohydrates (g) 46 48
Sugar (g) 3.4 3.6
Fibre (g) 3.1 3.2
Proteins (g) 24 26
Salt (g) 1.5 1.6
Weight without packaging (g)
105
Weight with packaging (g)
125
Volume of water to add (ml)
280
Rehydrated weight (g)
385
Preparation time (min)
8
Number of portions
1
Shelf life (from date of manufacture)
8 years
Packaging
Zip closure, water line, can be placed on a flame to prepare your meal
Preparation type
Freeze-dried
Type of cooking
Italian
Diet
100% Natural, Low sugar
Country of origin
Estonia
Ingredients
Pasta (durum wheat flour, water) (50%), salmon fillet (15%), cream (14%), white wine (5%), petit pois, wheat flour, leek, hard cheese, salt, garlic, dill, lime, white pepper.
Allergens
Gluten, milk, fish, soya, tree nuts, celery, crustaceans, eggs, sulphites, mustard.
Preparation method
  • Open the pouch and unfold the base.
  • Remove the oxygen absorber.
  • Add hot water up to line A, or add 280 ml.
  • Stir thoroughly and add more water if needed.
  • Seal the pouch using the zip closure and wait about 8 minutes.
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