In the early 2000s, the company purchased a small smokehouse to diversify its production. The smoked products were so well received by customers that the owners decided to acquire two more state-of-the-art, fully automated smokehouses. Demand for these types of products has been growing ever since.
The equipment allows for both hot and cold smoking of various seafood products, offering consumers ready-to-eat options. Furthermore, from the initial smoking process through the drying, smoking, and cooking stages, right up to cooling, this smokehouse allows for precise control of time, temperature, and humidity, directly linked to a computer and printer. This real-time data recording and printing enables the smokehouse operator to monitor smoking times and temperatures at any time, ensuring strict adherence to these parameters and eliminating any risk of listeria contamination.
This smokehouse is one of a kind. The product is marinated in a special recipe made on-site before being smoked. The combination of the two gives the smoked product its distinctive flavor and color. The smokehouse temperature must be closely monitored as it is a crucial element in the transformation process. The meticulous work required to smoke the species is reflected in the unique and delicious taste of our smoked products, which accounts for their popularity.