We’ve teamed up with award winning chef, Jake Buchan, from The Holy Smokery at Kilnsey, to offer a range of smoked products. These include smoked versions of our bacon and trout from the Kilnsey Estate.
Jake draws his inspiration from the simple, pure and sustainable artisan techniques of the Monks who lived at Kilnsey from 1155 to 1536. He uses techniques with natural wood smoke and distinctive herbs and spices such as long pepper and verjus.
Our dry cured bacon is cold smoked over Applewood for a natural subtle smoked flavour.
Our salumi is cold smoked by hand at the Holy Smokery before being air dried to perfection
The smokery uses the award winning Kilnsey Spring Water Reared Trout to produce some fantastic smoked fish with very original ingredients.
