Smoking process: Cold smoking process Hot smoking process
We source our salmon from various regions around the world. While some come from wild catches in the Baltic Sea and the Atlantic, the majority come from near-natural aquacultures, mainly in Scotland, Ireland and the coasts of Chile, where some of the fish grow up in wild water. These conditions ensure the fine marbling, the compact cut, the outstanding tenderness of the meat and a high proportion of muscle mass with a low fat content.
The special feature of our smoked salmon, however, lies in the traditional preparation and careful hand processing. Each individual stage of refinement is carried out by hand. The fillets are seasoned in several stages according to traditional methods, with successive maturing and resting phases lasting several days.
We use a gentle cold-smoking process for smoking, which is carried out in special oak ovens. Depending on the weather conditions, this process takes 35 to over 50 hours, alternating between smoking and resting phases. We only use pure wood chips from untreated wood.
The result of this careful processing of the best raw materials is smoked salmon of the highest quality with a perfect taste and appearance.
