HOT SMOKED MEATS
We use only local Highland meats for all our smoked sausages, whether that is free range pork from small local crofters or wild venison from local estates.
The pheasant breast come from Scotland and the chicken breast is British.
Sausages, Venison Pastrami, Pheasant and Chicken breasts are Hot Smoked (fully cooked, as heat is applied while smoking) While the Beef Bresaola is Cold Smoked (an uncooked, air dried product).
Wherever possible we forage local ingredients for our recipes, wild garlic for our "Hot Smoked Pork Sausages with Wild Garlic and Marjoram" or Seaweed for our "Hot Smoked Pork Sausage with Seaweed".
We add Elderberries and juniper to our award winning
"Hot Smoked Wild Venison Sausage with Elderberries and Juniper"
Our try our new product sliced "Lightly Smoked Garlic Sausage", made with Cider, Pepper Dulse Seaweed and of course garlic
Hot Smoked Venison Sausage
Hot Smoked Pork Sausage
Cured and Smoked whole meats
To smoke whole muscles we start by trimming the meat. We then "massage" it using our own dry cure mix recipe. After a series of different steps, the meat is placed in our smoker were it is either hot smoked (as per the Pastrami or Poultry cooked and smoked at the same time) or cold smoked (as per the Bresaola, no heat applied here, only smoke!)
We tend to use Beech wood as it is milder than Oak, we try not to overwhelm the original flavour but add a delicate layer of flavour into the product.
Each venison or Beef muscle is then sliced and immediately vacuum packed. while the chicken and pheasant breast are vacuum packed whole.