Gently cured and smoked over oak and beech wood chippings in our traditional kilns which date back to the early 100’s, our sides can be produced whole or sliced which can be Long sliced or D-sliced, with either brown meat in or out, also the pellicle can be left in or removed.
After the smoking process these sides are then sliced or left whole to the customer’s specification before being vacuum sealed in either private label pouches or own label pouches, trapping all the natural goodness of the cure and giving it the shelf life it deserves. Before being labelled for full traceability.
Considered by many a connoisseur, to be the finest smoked salmon in Scotland. Our traditional smoking kilns have been smoking since 1894.
Available Sizes:
- 0.8kg fixed weight or 0.8-1.8kg variable weight Whole or Sliced
- Smoked Salmon D-Cut Side Skin on
- Smoked Salmon D-Cut Side Skin off, brown meat out
- Smoked Salmon Long-Sliced Side Skin on
- Smoked Salmon Long-Sliced Side Skin off, Pellicle off
Products will keep unopened in a refrigerator for up to 32 days, storage temperature should be between 1-5°c.
Once these packs have been opened the produced should be used within 3 days.
