Lingay Strand, North Uist, Outer Hebrides, Scotland
Each Native Hebridean ‘Salmon Side’ is Dry Cured by hand with fine crushed Scottish sea salt and amber crystals of Demerara. The fillets are then drizzled with richly scented honey before resting in chills giving them plenty of time to absorb the rich flavours.
Our unique aromatic Kiln-Smoking process is fuelled by slow burning seasoned oakwood and chipped wild gorsewood evoking a sensory impression of flowering Machair.
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