processes at Wechsler
Our delivery- and smoking processes vary by product. We would like to explain the processes involved in our Naturland-certified organic salmon to you here as an example.
Delivery process
Delivery process
Smoking process
Smoking process
Ordering process
Ordering process
Delivery process
Our suppliers
Three organic salmon producers from Ireland certified by Naturland have been supplying us for decades. The first organic salmon was there 1996 from Clare Island, a small island in the far west of Ireland.
Salmon from organic aquaculture
The salmon comes from organic aquaculture in Donegal, Clare Island, Killybegs and Bantry Bay, where the salmon are raised under strict controls by marine biologists.
moving to the sea
If the smolts, that's what the young salmon are called, are about six months old, come into the sea, where they can continue to grow.
ready for slaughter
After approx 30-34 months they have around 3 bis 5 kg and are ready to be fished.
This usually happens on Thursdays, to ship the salmon directly to us in Erftstadt by truck over the weekend.
Arrive at Wechsler
Every Sunday we receive freshly caught goods directly from Ireland, which we process in our smokehouse.
Smoking process
Filleting the salmon
As soon as the products, such as our Irish organic salmon, arrive at our smokehouse on short transport routes from Ireland, we process them manually.
Our staff carefully hand-cut the salmon into clean fillets and remove the bones from them.
Hand salting with sea salt
We then place the salmon fillets on grids and salt the fillets by hand with sea salt. This salt treatment removes the tissue fluid from the salmon, leaving pure, firm muscle meat. Each fillet loses round through this process 10 % of the total weight. Such dry-salted fillets ensure a qualitatively valuable and tasty product.
Drying the fillets
After a few hours, we wash the salt off the fillet.
The salmon then goes into the drying chamber for a few hours, since only a dry surface can absorb the smoke.
Smoking the fillets
After 10 bis 14 hours in the smokehouse, depending on the fillet size, our organic salmon is ready. This "cold smoking" takes place at approx 24 Degree Celsius. On the other hand, we produce stremel salmon using the hot-smoking process.
We use beech shavings for the smoking process and add juniper berries to them for a special aroma.
Use of the latest packaging
The finished products are packed by modern machines in a modified protective atmosphere, to make them last longer.
Ordering process
Preparation for shipment
Once our products have been professionally packed, let's store them +2 degrees Celsius and prepare them for shipment.
We supply our customers in the food trade within Germany 48 Hours from receipt of order in Germany and neighboring countries with external refrigerated carriers.
Alternative Ordering Methods
You can also order the products via our web shop against advance payment or buy them directly in our factory outlet.
Our employees will then put your order together, so that it will be sent to you the next day by DPD Express.
You will receive your package the following day until 12 Clock delivered.
Info
For further information and all open questions we are at your disposal.
Telephone: 02235 - 79917-0 | fax: 02235 - 79917-30
Opening hours of our factory outlet:
Mon.-Fri. 08:00 - 16.00 clock continuously