Smoking Service

Our smoking service enhances flavor and extends the shelf life of your products using the traditional art of exposure to smoke. This time-honored method infuses food with aromatic compounds—such as phenols and aldehydes—produced by burning wood or herbs, offering a unique smoky taste and natural antimicrobial effects.

We offer various smoking techniques tailored to your needs:

• Hot smoking (60–120°C / 140–248°F): Perfect for tropical regions, this method smokes and gently cooks the product at the same time. Often used for pre-cooked fish.

• Cold smoking (20–25°C / 68–77°F): Ideal for preserving food texture without cooking. This method requires strict control of temperature, airflow, and humidity.

The process includes:

• Careful preparation (salting, seasoning, or marinating),

• Wood selection based on desired flavor profile,

• Monitoring smoke density and temperature throughout the operation,

• Rapid cooling to ensure product safety and quality.

This method offers a dual benefit: it infuses your food with rich, smoky flavors while naturally preserving freshness.

Artisanal Smoking Service – Quality & Tradition

• Preserve and flavor your food naturally.

• Hot smoking for gently cooked, flavorful results.

• Cold smoking for delicate texture and subtle taste.

• Strict temperature and smoke control.

• Custom wood selection to tailor the aroma.

• Rapid post-smoking cooling for optimal freshness.