Hot smoked according to a traditional recipe rubbed with a racy spice mixture (Cajun) Vacuum packed and delivered chilled The raw SWISS LACHS fillets are carefully parried and rubbed with a racy spice mixture from the southern states of the USA. The fillets are then hot-smoked for 45 minutes at a temperature of 60°C and vacuum-packed. In Lostallo, our salmon are raised in the fresh water of the Grisons mountains according to the highest quality standards – without any chemicals or antibiotics So our salmon is not only fresher, healthier and more sustainable, but it also tastes better. Let yourself be surprised and spoiled by the purity of the fish.
