Description
We hand cure and freshly smoke Native Hebridean Salmon, sustainably raised on the Hebridean Islands and West Coast of Scotland. Our Artisan Smokers hand cure only fresh fillets using our ‘Traditional Island Recipe’ before gently smoking in traditional pebble-lined kilns using wood shavings of aged Scotch whisky barrels for a unique taste of the Scottish Hebridean Islands.
• Only salmon with pure Hebridean ancestry, raised on the Hebridean Islands and West Coast of Scotland, are cured and smoked to produce Native Hebridean Smoked Scottish Salmon.
• Only the exact amount of cure necessary is hand massaged into each fresh fillet, meaning there is no need to rinse off excess ingredients and waste water before smoking.