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.
Sausages, Venison Pastrami and Pheasant are Hot Smoked (fully cooked, as heat is applied while smoking).
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 where it is hot smoked (cooked and smoked at the same time)
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 Pastrami is then sliced and immediately vacuum packed. while the pheasant breasts are vacuum packed whole (two per pack).