From Alpine Waters to Smoke in the Same Day
With the smokehouse next to the farm, harvest and smoking happen the very same day. This short route preserves exceptional freshness and the salmon’s mild, balanced flavour.
Nestled next to our farm in the Swiss Alps, our smokehouse lets us begin smoking within hours of harvest.
Because we raise every salmon ourselves, we control the entire journey from water to smoke. Guided by a Scottish master smoker and refined over years, our process offers an unmatched depth of flavour.
The Art of Curing
Our fillets rest overnight in a brine of sea salt, a touch of sugar, cracked pepper and Alpine herbs. The seasoning is kept intentionally light to let the fish’s delicate flavour shine.
Gentle Smoke
We use a proprietary blend of sustainably sourced beech and oak woods.
Slow smoking allows a delicate, lingering aroma to develop without overpowering the fish.
Hand‑crafted Finish
Fillet is hand-cut and inspected. Our artisans slice and package the smoked salmon to preserve texture and freshness.
Taste the difference yourself.
Explore our smoked salmon and feel the care in every bite.
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