The Connemara Smokehouse Traditional Smoked Salmon is produced using traditional methods to ensure high quality and authentic tasting results. After all the salmon is filleted by hand and lightly cured with dry salt it is then smoked slowly using a natural beech-wood fire and dried for a minimum of 24 hrs. This smoking process releases all of the wonderful flavours of the salmon and allows them to mingle with the salt and smoke, to give you sumptuous, velvety, mouth watering, smoked salmon that melts in your mouth and leaves you wanting more.

It is the most delicate, well balanced smoked salmon you will ever taste, and goes so well with the most complex dishes, yet is just as good simply on some traditional brown bread with a glass of wine.

For some wonderful Connemara Smokehouse recipes.