Duncannon Smokehouse's cold-smoked salmon is not your typical supermarket salmon. Produced by the Ronan family in County Wexford, Ireland, this product represents the antithesis of mass industrial production. With a tradition dating back to 1974, their approach focuses on absolute respect for the raw materials and the time involved.
What sets Duncannon apart is its refusal to mechanize the process. Each steak is cut and deboned by hand, which avoids the bruising of the fish that often occurs with industrial machines.
Curing: they use manual dry-salting, instead of brine injections, which slowly draws out moisture and concentrates the fish's natural flavor.
Smoking: it is smoked for 7 to 12 hours over pure oak wood. It is a slow process that seeks to infuse, not suffocate.
This level of detail has not gone unnoticed. The smokery has repeatedly won awards at the Great Taste Awards (considered the "Oscars" of food and drink) and has received the seal of approval from the prestigious McKenna's Guide, guaranteeing that you are dealing with a world-class product.
The price is per 500 gr.
One package is usually 300-400 gr.
The final price will be adjusted after weighing before shipment.
