Smokin’ Brothers was born from the meeting of Nordic smoking craft and Italian sensibility: after training in London with a Norwegian artisan, we set out to bring smoked salmon back to its roots, with cold smoking that uses only carefully selected woods and genuine hands-on craftsmanship. No flavourings, no additives, and no “chemical” shortcuts: the smoky taste comes exclusively from real smoke, generated slowly and carefully controlled. After succeeding in the UK market, in 2025 we entered the Italian market, intending to bring the same method to chefs and delicatessens looking for a product without compromises.

We work in small batches, with no shortcuts: each side is hand-filleted and washed, cured exclusively with sea salt for at least 10 hours, then slowly cold-smoked for up to 24 hours using our signature blend—juniper as the leading aromatic note, balanced with beech and oak. The final hallmark is our “sashimi-style” cut, designed to highlight texture and the full aromatic spectrum.

We work exclusively with two extensive, top-quality partner farms: Wester Ross (Scotland) for salmon and MòR Atlantic Trout for sea-reared rainbow trout, delivering a clean, naturally sweet flavour. We also process the fish within 48 hours of being taken out of the water, to preserve freshness, structure, and aromatic integrity.