Since 1929, the Barthouil house abides by the Danish ancestral tradition of salmon smoking, hanged for 20 hours with alder wood then sliced by hand.
The House only selects high quality salmon sourced directly from the last independent family farm whose savoir-faire has been passed through three generations. Their sustainable breeding methods constitute the best practices :
- diet made of minimum 50% marine food (70% the three last months)
- no GMO, no antibiotics and no pesticides (use of cleaner fishes to treat parasites instead)
- long breeding period (23 months minimum)
The raw product’s quality excellence combined with the ancestral smoking technique of Barthouil, results in a salmon with a singular taste, underligned by a subtle smoke, a crunchy texture and very little fat.