The Salmore smokehouse is located in the beautiful Allgäu region, known for its unspoiled nature and fresh mountain climate. Here, far away from urban centers, Richard Huth, a top chef from Franconia, pursues a unique philosophy of smoking. With his many years of experience as head chef at the nationally renowned Restaurant Stachel in Würzburg, where he made a name for himself in haute cuisine, he continues his passion for high-quality smoked products at the Salmore smokehouse.
The smokehouse combines traditional smoking techniques with innovative ideas that Richard Huth has developed over the years. Particular importance is attached to sustainable production and the use of regional ingredients. The smokehouse specializes in creating smoked fish specialties that impress not only with their outstanding quality, but also with their depth of flavor and authenticity. In close collaboration with Eric Jadischke from the Silberstreif restaurant, Richard Huth has further strengthened his focus on sustainable cooking and the integration of nature into the culinary process. Eric Jadischke, who worked alongside Richard Huth for many years, not only learned valuable cooking techniques from him, but also the importance of a respectful and natural approach to food preparation.
