Dyhrberg Fabrikladen

SWITZERLAND'S FIRST SALMON SMOKEHOUSE

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

Pioneering spirit and great dedication characterized the young entrepreneurs when they were the first to start smoking salmon in Switzerland in the early 1960s, following the old Nordic tradition.

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

Only select, premium salmon from the Pacific and Atlantic find their way to Balsthal. They are filleted exclusively by hand, without any machines, sprinkled with valuable sea salt and then refined in a traditional and unique way in a wood-fired oven – as has been practiced 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, these are also available to the general consumer market and not just to the catering industry through retail outlets.

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

In our constantly changing, often fast-paced society, Dyhrberg deliberately sets itself apart and has been impressing customers for decades with values such as quality, consistency, tradition, continuity, genuine craftsmanship, and Swissness.