It is at the foot of the Pyrenees, in the heart of Pau, in the small workshop at 46 rue Montpensier, that Maison Casteigt has been working since 1989 on a fresh, noble and gourmet product: smoked salmon.

Heirs to an artisanal culture, they work the salmon as naturally as possible. A philosophy that goes through a rigorous choice of raw materials, a unique smoking process that purifies the smoke of its harmful products in a home-built smokehouse, and finally, by cutting the salmon entirely by hand. The objective is to revalue this noble product, often degraded by manufacturers.

Their know-how has enabled them to be named the first Master Artisans Saurisseurs in France, to obtain the Taste and Health Prize, and to be recognized by the French State as a Living Heritage Company.