By tying the tail end of two, salt dried haddock together which are then hung over sticks. A ‘Smokie Pit” is prepared by setting a half whisky barrel into the ground. The sticks of haddock are then placed over the Smokie Pit and then with the true art of the smoker, cooked until the golden-copper tones of a true Arbroath Smokie is achieved.

Premium quality salmon, carefully cured and smoked for a minimum of 8hrs . Dispatched vacuum packaged for immediate use or ideal for freezing

Loch Duart salmon is roasted over oak smoke in small batches in our purpose-built smoker ovens. Our tried and tested secret recipe gives the salmon its distinctive taste, dark outer glaze and flaky, succulent texture.

This smoked salmon has a cheeky, whisky aroma. It has been traditionally smoked and then finished with a Glen Moray whisky from the Speyside.

Rannoch Roast Smoked Venison

Rannoch Sliced Smoked Duck Breast

A 155g pack containing a succulent delicately smoked whole British chicken breast.

Smoked and air dried, the smokiness of the ham and sweetness of melon or peaches make a wonderful combination. You're limited only by your imagination.