Description

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

Dry cured and cold smoked slowly for up to 24 hours using only salt and hardwood chips, these trout slices are delicately textured with a clean sweetness and elegant smokiness. Soft and silky on the palate, they deliver depth without heaviness and a long, graceful finish.

Allergens: Fish