Artisanal smoked. The best of Europe.

How do we do it?

Preserving the purity of the process

We strive to maintain the natural, pure and traditional.
Do not add any chemicals or artificial products.
Wood, sugar and salt.
Our smoked are at least 7 hours in the smoking process.

Formats and where to find

we sell our The salmon in whole pieces of 1 kilo and a half.
You can find it in our store.

Preparing the Salmon
We use the best salmon for smoking	We cut it in two parts	Manual process
Salmon Loins	Cleaning the Salmon	Removes all the thorns
It is covered in a manual process	Only natural products	Salt and sugar
Rest 12 to 14 hours before smoking	Smoke	Smoked salmon
Skin is removed	Smoked Salmon filleting	Court and placement
Placement of fillets	Vacuum packaging	Final Presentation