Five day dry aging in Himalayan salt chamber

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royalnyborgsmokehouse

The brutal truth of getting into retail. In store

The brutal truth of getting into retail.In store tastings are part of the deal. You stand there and let people decide, right in front of you, whether they will part with their cash for your product.Friday I spent three hours in Meny Illum. I sold four packs.That is the reality behind what people see through the lens of social media. Looks like it is all going great, does it not.I am just telling it like it is. There is no free lunch, as they say. You put the hard work in and you keep grinding.That is all you can do

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 behindWas one of the first ever batches 6 years later still learning and crafting

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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Danish Salmon

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