Smoking is the process of flavouring, cooking, or preserving food by exposing it to smoke from materials, such as hardwoods. Smoke curing of fish and meat has been practised throughout human history as a means of aiding long-term storage.

Our fish and meat products are dry cured, for between 24 and 72 hours, using a mixture of sugar and salt. In our experience, we have found that by keeping our curing mix simple, we obtain a superior and purer tasting final product.

Before smoking, our fish and beef products are first dried for a period of 12 hours in order to assist the smoking process, enhance the flavour, and aid preservation.

The majority of our products are cold smoked. Cold smoking smokes but does not cook the product and is a very effective way of controlling the flavour of the food being smoked. It is during this process that the food changes both in colour and flavour.

Our beef, salmon and other products are smoked using natural hardwood chippings that contain no additives, producing a cleaner smoke. The majority of our food is smoked using maple wood, which gives a rich and distinctive flavour.