The Weald Smokery - Kent Smoked Fish And Meats

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The Weald Smokery - Kent Smoked Fish And Meats

You'll find The Weald Smokery in Flimwell on the Kent/East Sussex border, it's one of just a handful of traditional smokers left in Britain. It has a mouthwatering range of meat, fish and cheese available by mail order or from the well stocked shop.

The smokery maintain that their success is down to the time and expertise used in the smoking process, food is cured, dried and then smoked over oak in brick kilns. All their food is advertised as preservative and artificial colouring free. The smokery has won a hatful of awards from the Guild of Fine Food Retailers in recent years but the best recommendation I can give is the taste of the produce.

Some examples of what you can order from The Smokery taken from their website are:

Smoked Scottish Salmon
The absolute classic and our core product. Our smoked salmon has won several Gold Awards*, most recently in 2007.
Best served with just a lemon wedge and a chilled glass of champagne!
Using best quality fish from the west coast of Scotland, it is traditionally smoked using oak chippings in our brick kilns then hand prepared and available in sliced packs, whole sides, sliced sides or trims.
Smoked Rainbow Trout
This delicate tasting fish has always been a favourite with our customers and has also won a Gold Award* in 2007. Serve with lemon, some crusty French bread and a premium horseradish sauce to compliment its simple flavour. Serve whole or as fillets.
Gravad-Lax
Authentically prepared from an old Scandinavian recipe, this delicacy uses both high quality salmon and dill combined to give a sweet and sour flavour. Serve with one of our dill sauces.
Smoked Freshwater Eel
A rare and much acclaimed delicacy, we only use the highest-grade silver eels, hot smoked over oak logs.
Smoked Haddock Fillets
This fish is traditionally cold smoked overnight and does not involve any dye. Try using this product to make a delicious haddock Florentine.
Smoked Mussels
Traditionally smoked over oak logs, this product has a delicious sophisticated taste.
Craster Kippers
A traditional and trusted recipe using the very famous Craster herring make this a simple yet delicious fish.
Hot Roast Smoked Scottish Salmon
Gold Award Winner in 2008!
Highest quality cured smoked salmon which has been carefully cold smoked overnight and then immediately hot smoked over oak logs in the morning giving this fish a lovely balanced taste.
Smoked Cheddar and Smoked Lancashire Cheese
Cold smoked in our brick kilns, you will taste the genuine oak smoked flavour rather than the artificial flavour commonly found elsewhere.

CHARCUTERIE:

Kassela
Finest pork loin hot smoked by us to a traditional method.
Smoked Beef
Prime cuts of beef cured and smoked by us.
Pastrami
We use the finest cuts of meat and cure them in a spiced mixture including ginger, nutmeg, cloves and pepper. A Gold Award* winner!
Salami Selection
A delicious mix of our finest salamis already sliced to make an attractive platter.
Iberico Lomo
A speciality Spanish ham in sausage form. Made from the famous Patanegra fed pigs.
Chorizo Iberico Bellata
A highly seasoned smoked sausage flavoured with chilli, garlic and spices.
Parma Ham
We buy whole hams from Italy. These have been air dried for over 18 months and then we slice them ready for you to enjoy.
Serrano Ham
The finest Spanish Serrano ham traditionally air dried in the mountainous areas of northern Spain.
Cumbrian Air Dried Ham
The British equivalent to Serrano and Parma Hams. Just as delicious!
Fois Gras Entier and Bloc
Smoked Chicken Breasts
We smoke plump English boneless chicken breasts to achieve a delicate smoky taste. Perfect to enjoy as a starter or even a humble sandwich!
Smoked Duck Breasts
The cure we use is mixed with the finest herbs and bay leaves, which is then hot smoked over oak logs to produce a succulent
and subtle flavoured meat.
Smoked Lamb
Gold Award Winner in 2008!
Boned leg of local lamb is cured for two weeks then both cold and hot smoked to allow the delicious smokey flavours to infuse deep into the meat.
Smoked Toulouse Sausages
Made to a traditional Toulouse recipe. These tasty sausages are full of flavours including garlic, sage, coriander and pepper. They are sold cooked as they are hot smoked. Ready for you to enjoy hot or cold, or as an essential ingredient to cassoulet.
Smoked Venison
We only use the very best haunch cuts of venison. We then cure the meat with our own ‘secret’ recipe before cold smoking over oak chippings. Sold thinly sliced a wonderful alternative to parma ham, but with a stronger taste.
Home Cooked Ham
We buy the finest cuts of cured pork from our local butcher. We then cook them in a slow and traditional method.
Dry Cured Bacon
We only use the very finest pork for our bacon. This is far removed from the bacon that oozes liquid whilst cooking. Bacon as it always used to taste – delicious!

For further information contact:

Mount Farm, Flimwell, East Sussex, TN5 7QL
01580 879601
www.wealdsmokery.co.uk
info@wealdsmokery.co.uk

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