A LITTLE HISTORY: GRAVLAX SALMON
Gravlax salmon comes straight from Sweden. In the Middle Ages, the Swedish fishermen used this particular method of preserving fish by salting the salmon and entering it in the sand away from the tides, to preserve the fruit of the fishing longer. We also find in the etymology of the Scandinavian word “gravlax”, derived from Swedish, the meaning gräva /grave “to dig”, and lax /laks “salmon”.
WHAT IS GRAVLAX SALMON?
Gravlax is a fillet of raw salmon marinated in a crust of coarse salt, sugar, fine herbs (traditionally dill and parsley) and lemon. In Denmark and Norway, it can be found pickled with other spices, beet puree, aquavit, vodka or Cognac, and pink peppercorns.
GRAVLAX DELPEYRAT SMOKED SALMON
Delpeyrat’s gravlax smoked salmon was designed based on the authentic “Gravlax” recipe of Scandinavian origin made from high quality raw salmon. Sliced in the noble part of the fillets, this salmon is the promise of a fresh and tender product when tasted.
Delpeyrat has adopted a reasoned aquaculture, attentive to natural resources and people, and is committed to the different stages of production of its salmon:
– Certified and controlled farms using neither GMOs, nor growth hormones, nor animal meal and all meeting very strict specifications.
– Carefully prepared in our Brioude workshop in Auvergne by our 38 expert and passionate employees
Subtly embellished with dill and pepper, these slices of Gravlax salmon will allow you to prepare beautiful plates for an original and successful aperitif !
DELPEYRAT KNOW-HOW, A FRENCH HERITAGE
The workshops of Maison Delpeyrat have been able to preserve all the heritage and methods perpetuated for generations. At the same time, the manufacturing processes have been modernized in order to meet very strict specifications.
The result: 100% full-fillet slices, a dense and delicate flavor obtained through natural smoking and traditional salting with dry salt without adding salt water. The freshness, smoothness and flavors of smoked salmon are thus respected.
100% FRENCH PREPARATION
From reception of the fish to shipment to the store, traceability is controlled throughout the stages which are carried out in our three French workshops located in Normandy, Auvergne and the Landes.
Maison Delpeyrat takes a step further and has been committed since 2018 with the Interprofession des Entreprises du Traiteur Frais (ETF) in an approach to promote the know-how of the French smoked salmon sector. This approach resulted in the launch of a “Smoked salmon in France” charter bringing together a series of commitments in the service of quality and transparency.
This charter is structured around 6 key themes:
- management of marine resources
- management of workshops and transformation processes
- food safety and
- quality monitoring and respect for French tradition
- preservation of nutritional qualities
- corporate social responsibility