Product Description

How is our salmon traditionally smoked?

Salmon are dry-cured using sea salt crystals, before being hung in a traditional brick kiln; they are then smoked using smouldering oak shavings from used whisky barrels for 24 hours. This process takes considerably more time and skill than modern methods. Finally, a malt whisky cure is added to create a truly unique smoked salmon for you to enjoy.

Perfect for busy dinner party or as a gift for everyone on your gift list!

Serving suggestion - remove from packing 1 hour before serving. This allows the side to "breathe" and the unique flavour will be further enhanced.