Balik Sjomba from Balik farm follows a Scandinavian tradition. This exceptional product is taken from the salmon belly, lightly smoked and marinated in organic dill. The logs used for smoking the Balik Sjomba have been stored at the farm for more than 10 years, which are then used in the oven that was built in 1978, just like old chambers in greater Russia. As pure water is of the utmost importance in Balik production, the farm uses its own sources, particularly rich in minerals. Balik Sjomba is approximatively 20 fine strips per piece.