The salmon arrive at our facilities fresh, whole, and weighing a minimum of 10 kilos. After an initial quality check, the filleting is done manually. Once the bones are removed, the marinating process begins. This is done with a mixture of salt and sugar, proportional to the weight of each specimen. The smoking is done with natural smoke from the burning of Mediterranean pine cones. The smoke is pre-cooled to a maximum of 3° and filtered to obtain this particular aroma. Thanks to our production process, we are able to delicately flavor the products without compromising their texture, flavor, color, and taste.