Five day dry aging in Himalayan salt chamber
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Get in touch with us!

Royal Nyborg Smokehouse
Nyborg, Denmark

Trade enquiries
+45 93 90 72 29

Trade email:

oestergaard@royalnyborgsmokehouse.com

Shipping via DHL

Esmiley registered

royalnyborgsmokehouse

This isn’t a dish. It’s devotion. This is what che This isn’t a dish. It’s devotion. This is what chef’s cut smoked fish looks like when nobody rushes it. — Royal Nyborg Smokehouse
Sashimi thick slices, charred padron peppers, sea Sashimi thick slices, charred padron peppers, sea salt, a charred lime. A simple plate that lets the salmon do the talking
Going live tomorrow in @almamadmarked And back o Going live tomorrow in 
@almamadmarked 
And back on the shelves 
@menyillum 
Pop by and try 💨🔥🧑‍🍳🇩🇰
Dry aged on the bone for five days, then cold smok Dry aged on the bone for five days, then cold smoked for twenty four hours over oak, beech and juniper. This is what that process leaves behind

Was one of the first ever batches 
6 years later still learning and crafting
Hanging in the smokehouse. Every side goes through Hanging in the smokehouse. Every side goes through close to nine days from dry age to pack before it is ready.

Contact

Royal Nyborg Smokehouse

Lundsager 10

5540 Ullerslev

CVR: 36230258

Tel: +45 93 90 72 29

john@royalnyborgsmokehouse.com

For sales inquiries:
oestergaard@royalnyborgsmokehouse.com

Esmiley registered

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Partners:
Danish Salmon

Skagen Salmon

Nordic Seafood

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© Royal Nyborg Smokehouse. All rights reserved. Developed by Mark Fohlmann