Cold cuts

Bawykov stands for 100% traditionally smoked salmon, created according to the recipe from SVH Master chef Rien Heemskerk. For a quarter of a century we have been producing Bawykov Zalm, who has acquired his place in numerous restaurant kitchens throughout the Netherlands. Chefs prefer Bawykov salmon when they want to put smoked salmon on their menu. It is also possible for you as a customer, home chef or gourmet to order a third Bawykov Zalmzijde.

Each salmon from Bawykov is manually inlaid in an exclusive marinade with care and dedication by us experienced, the recipe of which is meticulously stored if the well -preserved secret of the chef. This marinade contributes to the unique and characteristic taste that makes the salmon of Bawykov so special. Then every Bawykov salmon is given the time to develop in the drying cabinet, at a low temperature. This is because at Bawykov the salmon has been smoking really cold for more than 25 years. According to the reviews of our customers, Bawykov Zalm is the only "Dry Smoked Salmon".

Each salmon from Bawykov is manually inlaid in an exclusive marinade with care and dedication by us experienced, the recipe of which is meticulously stored if the well -preserved secret of the chef. This marinade contributes to the unique and characteristic taste that makes the salmon of Bawykov so special. Then every Bawykov salmon is given the time to develop in the drying cabinet, at a low temperature. This is because at Bawykov the salmon has been smoking really cold for more than 25 years. According to the reviews of our customers, Bawykov Zalm is the only "Dry Smoked Salmon".

Bawykov stands for 100% traditionally smoked salmon, created according to the recipe from SVH Master chef Rien Heemskerk. For a quarter of a century we have been producing Bawykov Zalm, who has acquired his place in numerous restaurant kitchens throughout the Netherlands. Chefs prefer Bawykov salmon when they want to put smoked salmon on their menu. It is also possible for you as a customer, home chef or a connoisseur to order half a Bawykov Zalmzijde.

Bawykov stands for 100% traditionally smoked salmon, created according to the recipe from SVH Master chef Rien Heemskerk. For a quarter of a century we have been producing Bawykov Zalm, who has acquired his place in numerous restaurant kitchens throughout the Netherlands. Chefs prefer Bawykov salmon when they want to put smoked salmon on their menu. It is also possible for you as a customer, home chef or a connoisseur to order a Bawykov Zalmzijde.

Paleta Ibérica is "ham" of the front leg of the pig, but formally Ham, Jamón, only belongs to the hind leg. Paleta, however, has been obtained in exactly the same way as the Joselito Jamón. Because the front leg is somewhat smaller in size, this part has not matured for three but two years. At Joselito they have ruled that this is exactly the good time to achieve that beautiful deep unforgettable savory light-sweet taste characteristic of the Ibérico pig that has been fed with acorns in the last six months of his life. Do we have to say that no preservatives or colorants have been used for this product?