Kippers are named after the term "kippering" which is the method of butterflying and smoking a whole fish. The fish we use to make our delicous kippers is herring. As well as whole kippers, our smokery now produce filleted kippers for even quicker and easier meals at home.

This is a raw product that must be cooked.

Richard and the team at Severn & Wye have been curing and smoking fish for more than 30 years. They smoke and cure traditional fare like kippers and trout, as well as making our fish pâtés and expertly smoked and cut sides of salmon and trout in the heart of the forest of Dean. They are expertly smoking and curing land-based salmon from Iceland & Norway, a sustainability gamechanger, and we are proud to be the change alongside them by promoting this farming method.

Herring (Clupea Harengus) (FISH) (97%), Salt.

Although extra care has been taken to remove bones, some may remain.

For allergens see ingredients in BOLD.

Produced in a facility that handles FISH, MUSTARD, WHEAT, MILK and EGG.