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.

Gravadlax (marinated salmon) is cured with dill,sea salt and unrefined brown sugar.

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.