History & Craft
A German recipe, perfected in Portugal - smoked slowly, cured with care.
Eberhard Horst Dams, also known as “Hardy,” was born in Germany in 1917. He had a deep knowledge of international cuisine and a natural talent for cooking. After World War II, he moved to Portugal with his wife Eleonore and daughter Nora. He brought along an old smoker he used to smoke fish and meat for Easter and Christmas. Years later, that same technique gave rise to a cold smoked salmon business - the beginning of what is today Hardy.
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, tradition and craftsmanship.
Whether from the cold waters of Norway or the wild coast of Scotland, our salmon is raised with the utmost respect for the species and the environment. The finest waters, paired with healthy feed, are the foundation of our philosophy: knowing the fish we work with inside and out.
Our sea salt comes from a local family-owned saltworks, guaranteeing the best curing process for our first step: hand-filleting and dry-salting. Our oak wood chips come from experienced coopers, with whom we have built a lasting cultural connection - together we understand the aromas pure wood imparts to smoked fish. Beech wood comes from Germany, chosen for its consistent quality.
A slow smoking process under 20ºC is the final step for the perfect balance between flavour and texture. The low fat content remaining in the fish is just enough to capture those subtle roasted notes that make every bite an experience unlike anything you have tried before.
The traditional recipe is the key to our success. Its uniqueness allows our packaging to extend shelf life up to 60 days after leaving our kilns.
Respect for artisanal tradition and cultural values.
