Our cold-smoked salmon is gently smoked over smouldering oak wood chips and matured for three days in a salt chamber before slicing. The D-Cut is the best way to try the full cross section of salmon, cut from back to belly and showing off the whole of the fillet with every bite.

We proudly back sustainable, responsible land-based farming methods for our farmed fish. Chalkstream have pioneered this method with their trout in the UK, and until there is a land-farmed salmon available locally, we source from innovative land-based farms, First Water and Salmon Evolution, in Iceland and Norway. Moving salmon farming away from open-nets protects the seabed and wild fish stocks, as well as providing a safe environment for the fish to thrive in. Our standard is always welfare first, proximity second, and these fish are free of the threat of lice and infection, without the need to add pesticides or antibiotics.

Salmon (Salmo Salar) (FISH) (96%), Salt, Sugar.

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

For allergens see ingredients in BOLD.