Aoraki Smokehouse uses traditional age old Scottish methods of smoking which involves 'dry' salting for 10hrs. The salmon is then washed, basted with golden syrup and rum, then smoked using oak wood-smoke at approximately 13 degrees for 24hrs (most producers smoke for a brief 3-6hr period. This process is called 'curing'. The Cold Smoked Salmon is then sliced and packaged ready for dispatch. The finished product is a mouth watering full flavour cold smoke with subtle hints of the rum/golden syrup & oak wood-smoke.
Provided in a 200g packet. Can be frozen for up to 6 months.