Artisan smoked · Spanish craftsmanship

Signature Salmon
Smoked using two types of wood

Cold-smoked with oak and birch wood. No colourings. No artificial preservatives. Creamy texture, complex aroma.

Order for your restaurant

Smoked over two woods

Two types of wood.
One distinctive profile.

The combination of oak and birch creates a multi-layered smoke: oak provides structure and density, while birch adds smoothness and a gentle sweetness that balances the fat of the salmon.

Cold-smoked at controlled temperature. Creamy texture intact. No colourings, no nitrates, no shortcuts.

Request kitchen sample

In the dining room

The salmon the chef
would not want to replace

Perfect as a starter, in tartare, with blinis or as a topping on a main course. The complex smoky profile adds versatility without overpowering.

Contact Excelltia