Dry-Cured Smoked Streaky Bacon (300g)
£9.50
Black Mountains Smokery
Cold-Smoked Salmon Side
Scottish salmon, dry-cured and Welsh-oak cold-smoked for 24 hours
Contains
Fish
Full allergen detail
Ready to Ship
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A full side of Scottish Atlantic salmon (approximately 1.2kg), hand-cured with Anglesey sea salt, soft brown sugar, and white pepper. Cold-smoked over Welsh oak for 24 hours.
Vacuum-packed. Shelf life: 10 days chilled, 3 months frozen.
Allergen information
UK Food Information Regulations 2014 — 14 mandatory allergens.
Contains
Fish
Always verify allergen information directly with the seller before purchasing, especially if you have a severe allergy.
Made by
Black Mountains Smokery
Traditional cold-smoking using Welsh oak and applewood
Abergavenny, Monmouthshire, Monmouthshire
Set in the foothills of the Black Mountains in Monmouthshire, we have been smoking meat and fish over Welsh oak for over fifteen years. We use only traditional cold-smoking techniques, with no artificial smoke flavourings and no shortcuts. Salmon sides are cured for 24 hours before spending another 24 in the smoker. Our bacon is dry-cured and cold-smoked over three days. We take commissions for bespoke hampers and bulk orders for restaurants and delis.
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