Perona Farms


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	Perona Farms For over 80 years Perona Farms has been welcoming quests. Recently we were the recipient of the coveted "Family Business of the Year" award and the "New Jersey Restaurateurs of the Year". Perona Farms is also known for its 4,100 square foot salmon processing facility where the family's world renowned smoked salmon is prepared daily. Perona Farms Smoked Atlantic Salmon was served at the 2004 Academy Awards Governor's Ball. Prepared by famed chef Wolfgang Puck, it was cut into little oscar shapes and topped with caviar. Our Smoked Atlantic Salmon is being enjoyed at fine restaurants and resorts worldwide. You, too, can enjoy our smoked salmon. Order some today! In addition to the highest quality wedding and banquet facility, world class food, and impeccable service, these lovely facilities are situated on a beautiful fifty acre farm. Currently, the fourth generation owns and operates Perona Farms. They have worked at the farm since they were barely out of kindergarten, and the fifth generation is following in their footsteps. Perona Farms Smoked Atlantic Salmon was served at the 2004 Academy Awards Governor's Ball. Prepared by famed chef Wolfgang Puck, it was cut into little oscar shapes and topped with caviar. Our Smoked Atlantic Salmon is being enjoyed at fine restaurants and resorts worldwide.
	Atlantic Salmon Gravelox Farm-Raised Maine Fish, Cured with Brandy, Fresh Dill, Salt and Sugar. more info »
	Smoked Atlantic Salmon Farm-raised North Atlantic Fish, Dry Cured with Salt and Sugar, Smoked with Oak Smoke, Pin-Boned by hand, Sliced Fresh and vacuum-sealed to insure 60 day shelf life. more info »
	Atlantic Salmon Scampi Perona Farms Smoked Salmon finished with Garlic, Parsley, Honey and Herbs. more info »
	Ming Tsai Tea Rubbed Smoked Salmon Perona Farms Smoked Salmon finished with Ming Tsai's Tea Rub. Flavors of Curry and Blackberry are prevalent yet subtle. more info »
	Moroccan Style Salmon Smoked Salmon finished with Honey, Rice Wine Vinegar, Curry and 16 other Herbs and Spices. more info »
	Pastrami Style Salmon Smoked Salmon finished with Molasses, Black Pepper, Coriander, Cayenne Pepper and Paprika. more info »

	Perona Farms 350 Andover - Sparta Road Andover, New Jersey 07821 800 - 762 - 8569

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	A History of Smoke Preservation Foods have been preserved by smoke-curing since before the dawn of recorded history. People in all cultures the world over have relied on the smoke-curing of fish and meat products for long-term storage.

	History of Lox Lox is another name for “smoked salmon,” commonly served as an appetizer in up-scale restaurants. The term “lox” comes from Lachs, the German word for salmon. But Lox is actually not smoked.

	History of the canning process The canning process dates back to the late 18th century in France when the Emperor Napoleon Bonaparte, concerned about keeping his armies fed, offered a cash prize to whomever could develop a reliable method of food preservation. Nicholas Appert conceived the idea of preserving food in bottles, like wine. After 15 years of experimentation, he realized if food is sufficiently heated and sealed in an airtight container, it will not spoil.

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