Switzerland's first salmon smokehouse: hand-smoked wood-oven salmon and fish delicacies from Klus/Balsthal.
Dyhrberg AG
Klus/Balsthal (SO) · Berikon (AG)New on Amplifa
Manufactory Dyhrberg – Switzerland's First Salmon Smokehouse
Dyhrberg AG, headquartered in Klus/Balsthal (SO), is Switzerland's first salmon smokehouse and has been producing smoked fish specialities in the Nordic tradition since 1965. The range includes cold-, warm- and hot-smoked fish, including wood-oven salmon and smoked trout, gravlax (graved salmon), fresh salmon, halibut, deep-sea scallops and giant prawns (Black Tiger prawns), as well as frozen products under the KRISTA brand. Processing is carried out exclusively by hand without machines: the salmon is hand-filleted, dry-cured with sea salt and smoked in the wood oven over several days, up to almost a week. Selected salmon from the Pacific and Atlantic, organic salmon from Ireland and trout from Swiss organic farming are used. The manufactory supplies retail, gastronomy and end consumers via a factory shop, a retail shop in Berikon and the online shop lachsundmeer.ch.
- Site
- Klus/Balsthal (SO)
- Processes
- Smoking (cold-, warm- and hot-smoked fish specialities) in the wood oven, Gravlax (curing), Hand filleting (without machines), Dry salting with sea salt, Vacuum and skin packaging, Plant tours / guided visits (Tue–Thu, min. 10 to max. 24 persons, approx. 1.5 hours incl., Online shop, Recipes / downloads (product information, press articles)
- Materials
- Salmon (Pacific and Atlantic), Trout, Halibut, Deep-Sea Scallops, Black Tiger Prawns, Salmon from the Pacific and Atlantic, Organic Salmon from Ireland (Knospe), Trout (Organic/Knospe, Switzerland)
- Certificates
- FSSC 22000, MSC Chain of Custody, ASC Chain of Custody, Bio Suisse (Knospe), CH-Organic (Swiss Organic Regulation), Kosher
- Industries
- Retail, Gastronomy, End consumers (factory shop, online shop)
- 01
Goods receipt and selection of the salmon (Pacific, Atlantic, organic salmon
- 02
Hand filleting without machines
- 03
Dry salting with sea salt
- 04
Smoking in the wood oven over several days
- 05
Vacuum or skin packaging
- 06
Distribution via retail, gastronomy, shops and online shop
Raw Materials and Refinement Processes
Salmon from the Pacific and Atlantic
Selected salmon is hand-filleted, dry-cured with sea salt and smoked in the wood oven.
Organic Salmon from Ireland (Knospe)
From organically managed, Bio Suisse-supervised farming; available in the range as smoked and raw salmon.
Trout (Organic/Knospe, Switzerland)
Smoked trout from organically certified Swiss fish farming.
Halibut
Available in the range as cold-smoked halibut and fresh halibut, partly kosher certified.
Deep-Sea Scallops
Within the scope of the FSSC 22000 certification as a processed delicacy.
Black Tiger Prawns (Giant Prawns)
Part of the range, also listed as an organic product in the organic certificate.
Locations
Klus/Balsthal (SO)
CHHeadquarters, production, office and administration, factory shop/Gourmet Oasis
- Materials
- Salmon, trout, halibut, deep-sea scallops, Black Tiger prawns
- Wood oven (smokehouse)
Berikon (AG)
CHRetail shop
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Smoking (cold-, warm- and hot-smoked fish specialities) in the wood ovenHeat treatment | – | – | – | – | Salmon, Trout, Halibut, Deep-sea scallops, Black Tiger prawns |
| Gravlax (curing)Engineering | – | – | – | – | Salmon |
| Hand filleting (without machines)Assembly | – | – | – | – | Salmon, Trout |
| Dry salting with sea saltSurface | – | – | – | – | Salmon |
| Vacuum and skin packagingAssembly | – | – | – | – | Salmon, Trout, Halibut, Prawns |
1 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Wood oven (smokehouse) | – | – | – | – | Klus/Balsthal |
Additional services
Reference customers
Quality and Certifications
Food safety is ensured by an FSSC 22000-certified management system (SQS, Reg. 48010); QA/food-safety functions are embedded in the operation. MSC and ASC Chain of Custody certifications as well as Bio Suisse, CH-Organic and Kosher complement the portfolio of verification and origin standards.
| Evidence | Klus/Balsthal (SO) |
|---|---|
| FSSC 22000 | |
| MSC Chain of Custody | |
| ASC Chain of Custody | |
| Bio Suisse (Knospe) | |
| CH-Organic (Swiss Organic Regulation) | |
| Kosher |
History
- 1965
Founded by Leo Belser, Ove Hansen and Brido Pertersen as Switzerland's first salmon smokehouse; start of smoking in the Nordic tradition in the wood oven.