British Hot-Smoked Salmon Extra Portion
ABOUT THIS PRODUCT
An extra portion of hot-smoked salmon (served cold). Smoked in West Sussex immediately above the fire, the salmon takes on a melt in the mouth texture. Using traditional kilns and 100 year old artisan techniques, the salmon is expertly sourced, meticulously hand filleted and smoked using logs of Sussex oak sourced from the forests around Arundel. Only whole logs are used, as they flavour the salmon more delicately than chips or shavings. And they are smoked for up to 30 hours - that's three times longer than many commercial smoked salmon producers.
THE FINEST INGREDIENTS
hot smoked salmon
HOW IT ARRIVES
Ready to eat. If you aren't eating straight away, we recommend storing in a fridge below 5°c.