The cold smoked salmon is produced exclusively from the best fillets, smoked in a traditional manner, using sustainable beech tree chippings. The beech imparts a delicious aroma and taste. Apart from salt, no spices are added for smoking.
The salmon is prepared by hand salting and seasoning. After drying, the salmon portions are smoked over beech chippings. Hot smoking provides salmon with an excellent aroma and taste.
This is a great combination of delicate salmon with suitable mixtures of herbs and spices. The packaging comes with a taste-balancing sauce that, combined with marinated salmon, creates an unforgettable taste experience.
Fillets are shock frozen immediately after the smoking process. The salmon fillets are smoked by the traditional method using beech tree smoke that provides the unique taste and aroma of our products.