Cured for 24 hours in a blend of rock salt and brown sugar, our Cold Whisky Smoked Salmon then spends 14-16 hours being gently smoked over ground down whisky casks. The salmon is smoked at room temperature, hence the ‘cold smoked’ name. Once smoked, we hand slice and package it. The salmon is velvety smooth, almost buttery in taste.
We dispatch our products from different locations, therefore, there are seperate delivery charges based on your product selection. Orders over £150 qualify for free delivery. Please see our individual charges below: