We take huge pride in our traditional approach to the craft of our artisan smoked salmon.
At Ballyhack Smokehouse, our technique is unique and mechanical free. Everything we do is based purely on taste and good judgement.
Our salmon is gently smoked for a period of 2 days. We compare this to slow roasting meat. “Great taste takes time”
Beech is used which is a milder wood with a delicate smoke that allows the true flavour of the salmon to sing. Heavier smoke is given by the more commonly used oak can produce a less delicate taste. Wood chips are used rather than sawdust which produces a gentle, clean, dust free smoke.