Our Hot Whisky Smoked Salmon spends 24 hours curing in a mixture of rock salt and demerara sugar. Once cured, the salmon is moved to the smoker where it is gently smoked over ground down whisky casks at a high temperature. The result is glorious - a flaky, soft texture full of flavour.
We dispatch our products from different locations, therefore, there are seperate delivery charges based on your product selection. Orders over £150 qualify for free delivery. Please see our individual charges below: