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SMEATONS SMOKE HOUSE, Unit 4 Ash Court, Ivybridge PL21 9GE

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How our Salmon is accredited…

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Cold smoked Salmon

Our cold smoked salmon made by our very own expert hands. We have used our passion of smoked food to provide what can only be described as the real experience of traditional smoked salmon. Brined by our own dry rub blend of salt and other seasonings and spices. Brining is completed over a period of up to 24-36 hours .

Cold Smoked Salmon

Our Hot smoked Salmon is cooked in our purpose built hot smoker designed to provide the ultimate end product! A lot of time and priceless experience has gone into our hot smoked salmon which doesn’t take much proving when you start eating! Salmon like this is a lost art that we feel everyone should experience.

Hot Smoked Salmon

Gravlax Salmon is Salmon we have taken through a careful curing process using our unique dry brining blend.

Hot Smoked Salmon Gravlax Salmon      Gravlax Salmon

Quality is a key component in artisan smoking and with the pride and passion taken in smoking our foods it helps to start with quality! We try to buy the best possible salmon we believe is out there sourced directly from Loch Duart in Scotland. These salmon are believed to be the closest to wild salmon available on the market. For more information on the salmon from Loch Duart please see the accreditations below and see what world famous chefs have to say in the links provided on our other salmon pages.

Oak Smoked Salmons