Kiln-Smoked Trout Fillet cyrane_15641

Kiln-Smoked Trout Fillet cyrane_15641Hand 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,

Packed with juicy vine fruits and subtle spice

These Lancashire Cheese and Onion Pies are a true celebration of British pie-making

Why You’ll Love It• Carefully brined and oak smoked for 10 to 12 hours• Juicy

After a 48-hour cure to maximise flavour

Champagne or English Sparkling Wine

peppercorn or red wine jus

these Chocolate Coated Orange Slices are a luxurious treat crafted for refined tastes

it delivers a smooth

and cured to perfection

fragrant flavour with subtle sweetness and a silky texture

– Traditional dry cure with firm texture and rich taste

Handcrafted by Charlie Westhead at Neal’s Yard Creamery