Product Description

Sustainably farmed Scottish salmon, cured with salt & brown sugar then smoked for 24-36 hours over smouldering oak dust in our traditional brick smokers. Serves approximately 10-16 people.

There is no fire in a cold smoker, purely a trail of oak sawdust fuelled with the hot embers from the hot smoker, producing a lot of smoke but very little heat.  It is therefore a much longer process than hot smoking over fire, taking 15 -20 hours.

Approximately 900g – 1kg vacuum packed (pre-sliced)

Available to order only, unless we currently have stock in our chill counter