A LIFETIME IN THE MAKING
A LIFETIME IN THE MAKING
VALENTIA SMOKEHOUSE
Our philosophy is simple, we carefully select only the best.
We source and hand select the highest quality fresh Atlantic Salmon - Salmo Salar - from the deep, clear, cold waters of the Atlantic Ocean.
Traditional skills, age-old recipes and the best ingredients create the finest Atlantic Salmon smoked on the West coast of Ireland worthy of appreciation across the globe - Valentia Smokehouse Smoked Salmon.
THE SMOKEHOUSE
The Smokehouse is situated on one of the most wind-swept westerly points of County Kerry, Ireland. In front of the Smokehouse Valentia Island stands imposingly in the Atlantic Ocean, with the next land fall being Boston, USA.
ARTISANAL PREPARATION
With over 60 years experience in the fine art of smoked salmon we only believe in the traditional approach to create a product of exceptional quality. The selected fresh salmon is filleted by hand, dry-salted by hand then lightly cured for 6 hours, never sugar, before moving on to the smoking process.
THE SMOKING PROCESS
The salmon is delicately cold smoked over smouldering oak dust for approximately 8 hours to create a subtle and distinctive flavour.
The ‘Ultra-cold’ smoke practice gently permeate the fish, balancing oak flavours, delicate texture and mild taste with ‘sashimi’ freshness.
SPECIFICATION
HORECA Specification available:
The Heritage smoked salmon sides, 1-1.5 kilo whole, d cut or long cut
The Valentia smoked salmon fillet in +/- 500g
The Whole fresh salmon 4 kilo +
The Fresh fillets 1-1.5 kilo
Retail range Specifications available:
The Heritage smoked salmon retail pack in 100 gram and 200-gram d cut
The Valentia smoked salmon fillet retail box in +/- 250-gram fillet