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Our sourdough bread is made from organic flours, organic seeds and pure sourdough starter. We add no yeast, like many other bakers do. Our loaves include basic white, wholemeal, wholemeal mix, spelt, rye-mix and a seeded mixed flour loaf.
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Our smoked salmon is cured in Cornish Sea Salt, Sugar, fennel, juniper and Cornish Gin. It is then lightly smoked with cherry and apple wood to make delicious, silky and slightly sweet smoked salmon.
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Our trout is always Chalk Steam Trout. This is a more enviromentally-friendly and kinder farming process to salmon farming. It is, in our opinion, a superiour product to Smoked Salmon. We cure it in a special mix of salt, sugar, whisky and spices. We then smoked it gently using apple and alder wood. The deep-coloured smoked trout is rich, delicate and utterly yummy. Use as you would smoked salmon.
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We use old breeds of traditioanl pig, as the end product is always better than standard pork. Also, the welfare and size of herd is small, local and we prefer sourcing all our products from responsible small-holding farmers.
We cure the bacon joints for two weeks in a wet cure process using dark muscavado sugar and sea-salt, adding fennel, pepper and some other spices, which relsuts in a delicious tasting and looking bacon. We then smoke this gently using apple wood for a full-flavoured and smokey bacon experience.
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Paastrami is made suing the same curing process as propeer corned beef (nothing like the tinned stuff). It looks like salt beef when it’s fully cured. The joint is either silver-side or briket. The cure we use is a wet cure with hot peppers, black peppercorns, and a few other secret ingrediants. We then smoke this finished and cured joint in mequit and ash wood to give a deep sweet and soft pastrami. Absolutely divine!
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We make our own mozorella, ricotta and soft goats-milk cheese using minimal-pasturised milk from a farm a few hunder yards away. The mozorella and goats-milk cheese can be smoked by us or sold fresh and as is. We also smoke craft-made cheeses from loacl cheese producers here is West Cornwall. We can provide lightly to strongly smoked cheddar, whilst the other cheese are lightly smoked to add depth, sweetness and colour.
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Our principal smoked vegetable is garlic. We smoked the garlic for several days, producing a pungeant, sticky and sweet smelling smokey garlic. It is deliscous in salad-dressings, on pizzas, etc, and is very popular. We also smoked sweet and pointed peppers and chilis.
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Smoked salt and peppercorns add a little something to all you cook. It adds a depth of flavour and sophistication to your food. We also smoked fresh thyme and rosemary, as well as occasionally smoke olive oil. This make cooking ingrediants that are very special and make a great gift.
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