A LIFETIME IN THE MAKING
A LIFETIME IN THE MAKING
VALENTIA SMOKEHOUSE
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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
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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
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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
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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
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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