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Gravlax by Chef Bruno

 

From the dawn of man (or, at least since the discovery of salt and fire), there have been two ways to cure salmon.

- Smoking was first, and do not confuse cooked by hot smoke and cured by cold smoke.

- Then salt became the means to preserve life in hot and dry countries like North Africa and the middle east with its ability to keep water in the human body and cure meats and food for consumption during sparse times.

- Nordic Vikings used cured salmon to sustain them as they traveled the seas. And, there are probably as many recipes for gravlax as there are Vikings. However, other than the basics used in curing - fresh fat salmon, sea salt, sugar and dill, and drying - the final stage that makes our cured salmon exceptional will be our secrets.

- To honor the Northern German and Norwegian God Thor, our cut of the top loin and 1/4 of the lower part will be named: The Thor Cut.

 

$28.00 per pound plus shipping and handling fees

$42.00 per pound and half plus shipping and handling fees

 

AVAILABLE FOR PURCHASE VIA PHONE ORDERS ONLY - CALL 1-800-650-1221

 

A Division of

THE WHITE BISON LLC

PO BOX 892

LAKE CITY CO 81235