Hardy

Eberhand Horst Dams, known as “Hardy,” who was born in Germany in 1917 and moved to Portugal at the end of World War II, handed down recipes and smoking techniques to his nephew Filipe, who opened a small company dedicated to the production of smoked salmon. The entirely handmade process involves the exclusive use of salmon loins, locally produced sea salt and a secret mix of woods, all of which are part of the traditional recipe. Hardy still strives to use only quality salmon while respecting the species and the environment. The other pillars of the production philosophy are: the best waters for rearing and a healthy diet, which are key elements in achieving the highest quality products.