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Salmon Smoked Balik Classic Sliced
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The first edition of Balik salmon was presented to Switzerland’s culinary elite in 1978. This new approach to preparing and eating the fish, based on a 150-year-old recipe, sent shock waves through the fine dining scene.Since Balik salmon has been annotated by most connoisseurs as the finest smoked salmon in the world, has its roots in Imperial Russia.
Balik Side Classic is an unmissable product of Balik farm. This exceptional salmon, from Norwegian fjords, is then afterward trimmed by hand, and bones and smoked skin are also removed. The logs used for smoking the whole salmon side have been stored at the farm for more than 10 years, which are then used in the oven that was built in 1978, just like old chambers in greater Russia. As pure water is of the utmost importance in Balik production, the farm uses its own sources, particularly rich in minerals. The Balik Farm team of experts keeps the secret of the composition and temperature inside the smokehouse, to produce this Balik Side Classic that can be pre-cut or whole.
Data sheet
- Reference
- SMO008
- Origin
- France
- Origin
- Switzerland
- Storage
- Chilled
- Temperature
- -2°C to 2°C
- Certification
- Halal
- Certification
- No Certification
- Specie
- Salmon
- Weight
- 1 - 2 kg
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