The fresh salmon that we work comes exclusively from Norway or Scotland. There are several steps to smoking salmon: filleting, salting, drying, smoking, and finally slicing and packing. Our company is run and managed by Guy Hendrickx Graduated from the E.H.N (Ecole Hôtelière de Namur) in 1992, production manager at the workshop, 2 slicers-smokers and a delivery man on a daily tour. After studying many internships and worked in several hotels and restaurants such as Hilton, Sheraton, La Quincallerie and The Casino. Beautiful experiences and good learning ... The desire to be independent and produce a noble product, what's more beautiful in our eyes than smoked salmon! So it's been 15 years since we made our own Smoked Salmon and Marinated Salmon! What happiness for us to produce and make you taste our delicious and tasty salmon.
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