the first salmon smokery in switzerland

The unique success story of wood-fired salmon - probably the best smoked salmon in the world

The young entrepreneurs were characterized by a pioneering spirit and a great deal of commitment when they were the first to start smoking salmon in Switzerland in the early 1960s in the old Nordic tradition

Dyhrberg's wood-fired smoking changed the world of smoking. New, previously unknown worlds of taste opened up to connoisseurs.

Only selected, fine salmon from the Pacific and Atlantic find their way to Balsthal. It is filleted exclusively by hand, without any machines, sprinkled dry with valuable sea salt and then refined in a traditional and unique way in a wood-fired oven - just as has been practised for hundreds of years in Nordic countries and Russia.

The success proved the Dyhrberg pioneers right: the high-quality product was well received. Soon, experts no longer wanted to do without Dyhrberg delicacies. Today, they are also available to a wide range of consumers via the retail trade, and not just the food service industry.

What is now achieved in the industry in just a few hours using computer control and state-of-the-art chrome steel ovens still takes almost a week at Dyhrberg. The most gentle production process differs significantly from the widely used industrial smoking process just mentioned. For several days, our master smoker uses all his knowledge and skills to produce these exceptional delicacies. To ensure the best quality, pure manual work is consistently implemented to this day.

In our constantly changing, often fast-moving society, Dyhrberg is therefore deliberately setting a counterpoint and has been impressing customers for decades with values such as quality, consistency, tradition, continuity, genuine craftsmanship and Swissness.