Worked in Switzerland, entirely by hand, with an exclusive recipe and distributed worldwide by a small number of retailers.
From Barcelona Carpier experiments with the new frontiers of smoking and processing of salmon, in an extremely traditional and static commercial landscape. All at the highest quality levels. This commitment has led to many international awards and to the presence of Carpier in Spanish high catering, from Adrià to Berasategui. First Carpier created the "dried / seasoned" salmon in the form of a baffa and sausage. A new frontier of the senses that no true gourmet can miss.
Wild Salmon "white" of the Baltic sliced by hand.
One of the best smoked salmon of the world. Smoked in France according to Scottish tradition.
Fine, delicate, and it is noted for the extremely lean meat. Smoked at elm wood.
One of the best smoked salmon in the world.
One of the bestsmoked salmonof the world. Smoked in France according toScottish tradition.
Wild Salmon "white" of the hand-sliced Baltic.
The Red King is wild salmon fishing from May to September, from the Gulf of Alaska to the Straits of Ketzebue, strictly catch to love; Salmon is the most valuable that exists in nature by virtue of the size, the color of the meat, the fat content and consistency.
A delicious rarity, a non-farmed salmon but caught in the Baltic Sea. Baffa from 1 kg, sliced by hand and trimmed.