Connoisseurs will tell you that cold smoking at between 18 et 23 degrees Celsius is the secret for achieving good smoked salmon. It is also our method.
The tree species are selected with care so as to infuse the product with a delicate, inimitable flavour. We have personalized our line of smoked products through an ingenious mix of maple and cherry woods.

A most important and critical point: the smoking process requires careful regulation at all moments. In fact, we control both temperature and humidity by computer in order to obtain results that are constant. This step causes a full, final flavour to permeate the product and, as is the case with salting, smoking prolongs preservation of the finished product.