Description
We pride ourselves on using traditional methods in our smokehouse. Our cold-smoked salmon is hand cured first by using a fine sea salt and Demerara sugar mix, which is the perfect blend mastered by our master smoker.
The salmon is left to cure for up to 24 hrs before entering our kilns, which are smoked over oak chips, giving a traditional, deep and savoury flavour.
Ready to eat
High in Omega 3
Smoked Salmon is a naturally rich source of omega-3 fatty acids EPA and DHA.
Responsibly sourced.


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