Sally's background is as a fisherwoman and former fisherman's wife. She began traditional smoke-curing as a means to preserve the bounty caught off the West Cork coastline. She works exclusively with wild fish in sustainable quantities from local boats when the weather is good and the fish is in season. She is the only person in the region to continue with this near-lost art of preservation and has been committed to preserving wild fish since 1979.
Wild salmon is remarkably different in flavour and texture from the farmed fish that is widely available today. The smoking process Sally uses is much more thorough and uses only salt and hardwood smoke, no other additives. This results in a smoked fish with a drier, firmer texture which is less oily than smoked salmon made from industrially farmed fish.
We discovered Sally's exceptional Salmon on our cheese buying trips to Ireland and it has been part of our festive celebrations for many years.
We plan to release a limited quantity for sale at the end of November. Sign up to our newsletter to make sure you're notified of its arrival.
Price
Regular price£71.95£71.95
Regular priceSale price£71.95£71.95
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