Five day dry aging in Himalayan salt chamber
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Royal Nyborg Smokehouse
Nyborg, Denmark

Trade enquiries
+45 93 90 72 29

Trade email:

oestergaard@royalnyborgsmokehouse.com

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royalnyborgsmokehouse

Instagram post 17902521459500802 Instagram post 17902521459500802
Dry-aged on the bone. Salt chamber, five days. Col Dry-aged on the bone. Salt chamber, five days. Cold smoked over oak, beech and juniper.One person, one craftsman, no factory.
The fish hangs. Time does its work. The moisture l The fish hangs. Time does its work. The moisture leaves. The structure remains.Dry-aged on the bone for five days, then cut sashimi-thick — not the standard thin slice you're used to.Luxury demands texture.
I don't think the story is about salmon. I think i I don't think the story is about salmon. I think it's about obsession.30 years. 16 kitchens. One smokehouse.
This isn’t a production line. It’s a smokehouse. D This isn’t a production line. It’s a smokehouse.Dry-aged, cold-smoked, land-based Danish salmon — made the slow way because the fast way tastes like it.

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Royal Nyborg Smokehouse

Lundsager 10

5540 Ullerslev

CVR: 36230258

Tel: +45 93 90 72 29

john@royalnyborgsmokehouse.com

For sales inquiries:
oestergaard@royalnyborgsmokehouse.com

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