Our Smoked Salmon
Our salmon is cured for up to 24 hours before the smoking process begins, this removes moisture from the salmon and adds depth to the flavour. Once the curing process has been completed, the salmon is left to dry before
being moved to our smoker.
Cold Smoked Salmon
Smoked over our ground down whisky casks at low heat, we ensure the smoking process is never rushed - the salmon is ready when it’s ready. Once smoked we hand slice and package. That unmistakable taste of freshly smoked Salmon with a subtle hint of whisky – Glorious!
Smoked, hand sliced and packaged in our smokehouse, available to purchase in packs of 200g, 350g or a full 1kg side.
Hot Smoked Salmon
The process for our hot smoked Salmon is similar to the cold smoked, except for one major difference. Once cured, the salmon is Whisky smoked at a high temperature.
Smoked, hand sliced and packaged in our smokehouse, available to purchase in packs of 200g, 350g, and full 1kg side.