Salmon from Rossini Caviar is produced by traditional smoking methods where salmon is hand salted and smoked in a beech wood smoke house for 20-28 hours. This method differs significantly from the modern industrialized smoking process; it’s more time consuming and thus more costly. It is a lengthy process that requires experience and constant monitoring of the salmon but it is this timetested method that brings out all the important flavour nuances in the finest smoked salmon.