Smokehouse

Our Hot and Cold smoked Salmon has a 21 day use by date.

Our Scottish Salmon is cured for 24 hours before the smoking process begins. We are one, if not the only smokehouses in the UK who use sea salt and brown sugar for this giving us a unique flavour and texture . Once the curing process has been completed the Salmon is left to dry before being moved to our smoker where we smoke the Salmon over Whisky barrels ground into dust.