Our smoked products are all prepared on our own premises with a traditional cold smoking process.

This type of smoking process allows all the oak flavours to enter the meats very slowly and thoroughly producing the old oak smoked flavour of long past.

As with our traditional dry cure, using much the same methods as the first early seafarers, slowly rubbing the curing salts in to the meats by hand allows them to mature very slowly and gradually. Although this process may take longer it produces a much fuller traditional flavour.