Cold-Smoked Salmon Side
£42.00
Black Mountains Smokery
Dry-Cured Smoked Streaky Bacon (300g)
Three-day dry cure, two-day cold smoke over oak and applewood
May contain
Mustard
Full allergen detail
Ready to Ship
Pork belly from a single Welsh farm, dry-cured over three days with sea salt and dark muscovado sugar, then cold-smoked for 48 hours over Welsh oak and Herefordshire applewood.
No added water, no polyphosphates. Streaky slices — full fat, full flavour.
Allergen information
UK Food Information Regulations 2014 — 14 mandatory allergens.
May contain
Mustard
Always verify allergen information directly with the seller before purchasing, especially if you have a severe allergy.
Made by
Black Mountains Smokery
Traditional cold-smoking using Welsh oak and applewood
Abergavenny, Monmouthshire, Monmouthshire
Set in the foothills of the Black Mountains in Monmouthshire, we have been smoking meat and fish over Welsh oak for over fifteen years. We use only traditional cold-smoking techniques, with no artificial smoke flavourings and no shortcuts. Salmon sides are cured for 24 hours before spending another 24 in the smoker. Our bacon is dry-cured and cold-smoked over three days. We take commissions for bespoke hampers and bulk orders for restaurants and delis.
More from Black Mountains Smokery
£9.50