Meticulously made by the prevailed knowledge of a German-Portuguese 3rd generation family
Eberhard Horst Dams, also known as “Hardy”, was born in Germany in 1917. He was a profound connoisseur of international gastronomy and had a natural talent for cooking.
After WWII he decided to move to Portugal together with his wife Eleonore and daughter Nora, to live his retirement. He brought along an old smoker with which he used to smoke fish and meat for Easter and Christmas.
With the birth of his grandchildren he started to pass on the amazing recipes and different cooking techniques he had learned along the years, unaware of the enormous impact this would have on his youngest grandson Filipe.
“I remember watching him cook and preparing fish to be hung in the smoker. There was so much passion involved and as we sat and tasted those wonderful flavors I carefully listened to the stories of those adventurous times in the harsh winter of Russia where he had fought.”
This special relationship with his grandfather instilled Filipe in gaining ever more interest in the fine arts of cooking. He learned the skills of smoking fish and started a small business of cold smoked salmon in honor of his late beloved grandfather.
One of Portugal’s best-kept secrets
Hardy’s cold smoked salmon is entirely handcrafted, using only the freshest salmon loins, the finest local sea salt and a special secret blend of wood chips which is part of the original recipe.
It is a long lasting process which cannot be rushed.
Every salmon is carefully treated. From salting to smoking, every step is executed with perfection resulting in a high quality product, balanced in flavours with unmatchable textures.
Hardy is an experience. A product that binds together history, adventure, tradition, locality, fusion and innovation
Whether grown in the cold Norwegian sea or on the shores of the wild Scottish coast, what matters is quality. Our Salmon grows under careful respect for its kind and for the environment. The best waters combined with healthy food ensure a safe and valuable product which is the keystone for our philosophy. It is of upmost importance that we know our fish.
The sea salt we use is produced in a local family business Saline. It reflects our own history and guarantees the best curing process for our 1st step, hand-filleting and dry-salting.
Our oak wood chips come from experienced Coopers, with whom we have established a cultural connection. We both understand the incredible aromas pure wood passes onto wines and smoked fish. Beech wood comes from Germany, the best supplier ever.
A slow smoking process under 20ºC is the final step for the perfect balance between flavor and texture. The low fat content remaining in the fish is just about enough to capture those subtle roasted notes which make every bite an experience, different from anything else you have tried before.
The traditional recipe is the key to our success. Its uniqueness enables our packaging to prolong the shelf time up to 60 days after leaving our kilns.
Respect for family traditional and cultural values