About Our Salmon

Each piece of Rossini salmon has been slowly smoked in old woodchip ovens over a combination of birch and beechwood, following traditions that are age-old. This unhurried smoking process is more expensive than modern, industrial smoking; it requires experience and careful attention as the salmon gradually cures. Our method coaxes out all the important nuances of taste to create a lusciously smoked fish.

Our exceptional seasoning has been developed and refined over time and imbues the salmon with a mild, sophisticated taste and aroma.