Description

Our trout is smoked daily using traditional methods, using only salt and hardwood chips. We use three different techniques – hot smoking, cold smoking and light smoking.

The ‘cold smoked’ is a beautiful, delicate alternative to salmon. The process is a lot slower and more intricate, taking up to 24 hours using a ‘dry cure’ technique. The whole side of Smoked Trout is perfect for sharing at Christmas!

Allergens: Fish