Traditional Scottish Smoked Salmon and Pork

We seek to use the most traditional of the methods in the pursuit of perfection.

Although we seek to use the most traditional of methods in the pursuit of perfection, today we have refrigeration and vacuum packing to aid us in the preservation process so we cure and smoke only to pleasure the discerning palate, the cycle from harvesting to packing taking an entire week. Unfortunately, today, the majority of ‘smoked salmon’ is no more than a commodity, the pathetic result of a commercial process which exposes the fish, all too briefly, to brine and smoke on a production line.  By contrast, all our processes are executed by hand and , during the curing and smoking, the fishes are allowed to develop all the unique flavours to which they are exposed.

These processes may appear simple but to produce Smoked Salmon of our ultimate quality requires much time, much experience and the use of only the very best of fish in prime condition. We only utilise salmon from the very few establishments that can satisfy our demanding requirements; an environmentally responsible regime, a high water turnover to minimize local pollution, and a healthy, low-fat diet.  Fresh-run, wild fish have a fat and oil content (lipids) of about 5% but much farmed salmon has in excess of 20%.  Our fishes enjoy mean lipid levels of 10%. Furthermore, our Atlantic Salmon are born and raised in the cool, clear, sparkling waters of North-Western Scotland. 

Beware that which masquerades as ‘Scottish Smoked Salmon’. This can mean that it was only smoked in Scotland but the frozen fish may have been imported from Scandinavia, Canada or even Chile!  All our premium Salmon, and the pork for our bacon. Comes from the very few farms which have won a Freedom Food award from the RSPCA for the quality of their husbandry. Also, the chicken we use comes from the excellent, local, production unit at Auchincruive Agricultural College.