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fish
Cold Smoked Salmon
Cured to give a mellow and distinctive taste then cold smoked with natural oak. It is then hand sliced and packed back on its skin which continues to enhance its flavour.
Roasted Smoked Salmon
Cured in a brine then dried before hot smoking with natural oak makes this cooked and ready to eat warm or cold. A wonderful salad ingredient either in chunks or flaked.
Gravadlax
Salmon cured with dill and mustard. A Scandinavian delicacy. It is then hand sliced.
poultry
Smoked Duck Breast
Cured with an orange liqueur. We recommend the breast to be sliced thinly. Ready to eat warm or cold.
game
Smoked Venison
A delicate taste of Mackenzie country fare. Sold as chunks.
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