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 salmonfor you to enjoy. Perfect for all "foodies" on your gift list!

Suggestion - to enjoy it's strong flavour, remove from packaging 3 hours before serving, this allows the side to "breathe" and the unique flavour will be further enhanced. Carefully slice side at an angle to create even "D" cut slides.