Kiln-Smoked Trout Fillet

Kiln-Smoked Trout FilletHand filleted, dry cured, and oak smoked over 8 hours before maturing in a Himalayan salt chamber, it offers a refined texture and exquisite depth of flavour. This exceptional smoked trout is crafted with care and precision. Each trout is individually hand filleted, then dry cured using salt and demerara sugar to draw out natural flavour. The fillets are gently kiln smoked over sustainably sourced oak chippings for 810 hours, imparting a subtle,

Beautifully marbled

and made with proper British produce

- A glass of English white wine or crisp cider

savoury flavour with a smooth finish

We start with carefully selected British pork belly

Cut a little larger for generous portioning

this small joint is big on flavour

– Perfect for elegant gatherings or refined everyday meals

Prepared using premium Scottish salmon

Best-selling DukesHill ham

– Perfectly sized for smaller households

thanks to the traditional methods used in its production