Cold-Smoked Salmon Side
£42.00
Black Mountains Smokery
Smoked Duck Breast (2-pack)
Gressingham duck, dry-rubbed and hot-smoked to pink perfection
May contain
Tree nuts
Full allergen detail
Ready to Ship
Two Gressingham duck breasts, dry-rubbed with Szechuan pepper and orange zest, then hot-smoked at 80°C until just pink in the centre. Ready to eat or briefly pan-seared.
Vacuum-packed. Excellent thinly sliced over salad leaves with an orange dressing.
Allergen information
UK Food Information Regulations 2014 — 14 mandatory allergens.
May contain
Tree nuts
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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