At Loch Stock & Two Smoking Barrels, quality assurance is at the heart of everything we do. From sourcing to packaging, we ensure that every step of our process meets the highest standards.
We source our salmon from high-welfare, sustainable suppliers we've trusted for years.
Our suppliers adhere to strict sustainability practices to ensure the health of their fish which is hand reared and hand fed without antibiotics.
Traditional Dry Cure: The salmon is cured using a simple recipe of salt and unrefined sugar for 24 hours. It is then dried for 24 hours before it's cold smoked.
The smoky notes are well-balanced with the sweetness of the soft brown sugar, providing a pleasant, subtle aftertaste.
My smoked salmon has been recognised at Great Taste - the worlds largest food and drinks awards - since 2018.
