Five day dry aging in Himalayan salt chamber

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royalnyborgsmokehouse

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.

Chopped fine, piled onto toasted sourdough with av

Chopped fine, piled onto toasted sourdough with avocado. Same dry aged salmon, a different way to eat it. Good with a glass of something cold.

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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