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| Pre Season Sale |
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| Our smokehouse opens the second week in February so we are back in production. |
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| Free Whisky Smoked cheese with every order, if your order is for over £50 we will include a Jar of our Smoked Salmon Pate as well. |
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| 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. |
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