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The noblest and most tender part of the Balik salmon. A tasting that will change your experience of smoked salmon forever. The culinary masterpiece from the Balik factory in Switzerland, prized by the most renowned chefs.
Excellence in its purest form!
Peter Rebeiz.
In detail.
Our master smokers are the experts who put all their passion in the service of the perfect harmony between salmon, smoke and a first quality salt. The logs are made of local wood, dried for at least 10 years. The very first smokehouse was built in 1978 with Israel Kaplan, the last holder of the know-how.
The Balik manufacture is located in the heart of Switzerland. It uses water from its own springs, of extraordinary purity, particularly rich in minerals. Its artisanal know-how resurrects an ancestral tradition. Only the exceptional quality of the Salmo Salar from the icy waters of the Norwegian fjords allows to reach this level of perfection.
Average weight 500g all the process being artisanal and carried out with the hand, the weight can vary.
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