Sjöarpsrökeri

Sjöarps Rökeri is a small farm-based smokehouse with an almost 45-year history that is today run by Martin and Ulrika Jansson. Martin’s father started the smokehouse in 1980 as a supplement to farming and forestry. The business was initially very limited with 2 tin smokehouses at the back of the residential building with raw materials from the own fish farm in lake Vänstern, which started at about the same time. A smokehouse with farm shop Over time, the products became more and more sought after and in 1990 it was time to choose the focus of production on the farm. The result was an extension and reconstruction of an old farmhouse. In 1992, construction was completed with a smokehouse, food-approved handling areas and a farm shop. Thus, fish farming with processing had transitioned from a supplement to the main livelihood on the farm. Sjöarps Rökeri smokes over an open fire They mainly work with Swedish rainbow salmon from their own farm, but also Norwegian fjord salmon and Swedish whitefish. Sjöarps Rökeri’s signature is, above all, handling in an old-fashioned and artisanal way. By the word “old-fashioned”, they do not mean anything negative, on the contrary, the ancient smoking method is the very pride of their smokehouse. The smoking method they use takes place over an open fire, well proven over millennia without foreign substances such as smoke extract and the like. This gives a genuine smoke flavor and a beautiful golden brown surface, especially on fish products. During a year, they process about 20 tons of fish and about 5 tons of meat.