Premium salmon cured under 68ºF, simple and traditional balances sweet and salty notes, smoked locally in a blend of beech wood chips. South Wind’s Cold Smoked Salmon is normally served in slices or sliced manually at home from a whole fillet. This is a process of natural cold smoked that maintains the elasticity, brightness and original texture of the product.

South Wind’s Hot Smoked Salmon comes in portions or whole fillet, and it is smoked at 145 °F, so it´s basically cured, smoked and cooked. It is served with various flavours and vacuum packed for best product handling and freshness. Incredible taste, texture and moisture, all typical characteristics of the delicate and accurate smoked process with beech woods.