The smoking of food is a process which dates back to early times. Smoking and drying pre-date salting as the most common method of preserving food.

Salt, which was introduced to Britain by the incoming Celts in the first millenium B.C., plays an important part today in the preparation of meat and fish for smoking.

To keep wild and domestic animals away from the food, primitive man would hang up meat from the hunt or fish from the sea. Hanging up the meat effectively preserved it by drying. The meat and fish hanging by the fire was rather crudely smoked, imparting a new flavour and preserving it longer.

From these crude beginnings the craft of smoking has been developed and perfected down the centuries. The product of each smokehouse has its own unique flavour, the culmination of a variety of factors which are involved in the deceptively simple process of smoking.

The delicate flavour is achieved by allowing the smoke to circulate freely through the smoker and then escape. This process, though less economical than many modern smokers (which employ methods of recirculating the smoke) results in a product with a uniquely refined smoked taste.

The Moidart Smokehouse, Dalnabreac, Acharacle, Argyll, PH36 4JX
Telephone / Fax 01967 431214      moidartsmokehouse@btinternet.com