• Parried, with skin • Hot smoked by hand using a traditional recipe • Vacuum-packed and cooled Delicious Swiss salmon side from our sustainable salmon farm in Lostallo, Graubünden, where the salmon is raised in fresh mountain water without any chemicals, antibiotics or microplastics. By starting the smoking process immediately after the fish come out of the water we are able to produce an outstanding delicately flavored smoked salmon. Our highly skilled craftsmen start off by filleting the fish and then placing the fillets in a brine bath, after curing it is gently hot smoked over a blend of the finest beech and oak woods resulting in an incomparably refined product. You will greatly enjoy this delicious fish.
