About Hardy
Carefully crafted with the knowledge of a third generation German-Portuguese family.
Our story begins in 1917
“It was full of passion (…)”
Eberhardt Horst Dams, aka “Hardy”, was born in Germany in 1917. He was a great connoisseur of international gastronomy and had an innate talent for cooking.
After World War II, he decided to move to Portugal with his wife Eleonore and daughter Nora to enjoy his retirement. He brought with him an old smokehouse where he traditionally smoked fish and meat at Easter and Christmas.
With the birth of his grandchildren, he began to pass on his wonderful recipes and the various culinary techniques he had mastered over the years, without realising how much of an impact it would have on his youngest grandson Filipe.
“I remember watching him cook and prepare the fish for smoking. It was full of passion… And as we sat together and tasted those wonderful flavours, I listened intently to his stories of his adventures and experiences during the harsh Russian winter in which he fought.”
This special relationship with his grandfather further encouraged Filipe’s interest in culinary arts. He learned to smoke fish and, in honour of his beloved grandfather, set up a small business specialising in cold smoking salmon.
Built on decades of tradition
Hardy’s cold-smoked salmon is meticulously handcrafted using only the freshest parts of the salmon fillet, the highest quality local sea salt and a special secret blend of wood shavings that are part of the original recipe.
This is a long and painstaking process that cannot be rushed. Each salmon is carefully handled, from salting to smoking, each step is carried out with precision, ensuring the highest quality, balanced flavour and unbeatable texture.
“The best waters and a balanced diet ensure a safe and valuable product”
Whether salmon is farmed in the cold waters of Norway or on the wild coast of Scotland, quality is key. Our salmon is farmed with the utmost respect for both the species and the environment.
The best waters and a balanced diet ensure a safe and valuable product – this is the basis of our philosophy. Knowing your fish is crucial for us.
The sea salt we use is produced by a local family business in Saline – reflecting our history and guaranteeing a flawless first stage of production – the hand-cutting and dry curing of the fillets.
Our oak wood chips come from experienced craftsmen with whom we have a strong cultural connection. We understand the unique aroma that pure wood brings to both wine and smoked fish.
The beech wood we use comes from Germany – the best supplier you can find.
Verified and Assured
Our products meet the highest standards of sustainability and quality, certified by international certification organisations such as ASC, MSC, GLOBALG.A.P., GSSI and others.
Discover a variety of gourmet delicacies to satisfy even the most discerning palate, and enjoy quality assurance and responsible production!
