Burns Country Smokehouse
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Listed in The Larder – in the shops now or buy online.
Seeking to use the most traditional methods, Burns Country Smokehouse takes a week to produce their smoked salmon, from harvesting through to packing. They burn oak staves from malt whisky barrels to fuel the kiln and give the products their unique flavour, with all their processes are executed by hand. They also produce premium smoked bacon, utilising pork from a farm which has won a Freedom Food award from the RSPCA for the quality of their husbandry. Visit the award-winning farm shop to choose from an array of their own, and other locally sourced produce.
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