Add colour to your plate with our Beetroot Gravadlax. Tradition smoked Scottish salmon D cut then marinated with Beetroot, it really does taste as good as it looks.
Add a bit of spice to your plate with our Bombay Gravadlax. Traditional D cut smoked Scottish salmon marinated in Bombay spices. A deliciously different gravadlax most enjoyed in the Autumnal and Winter months.
Our succulent and fresh smoked Scottish salmon that is slowly cured in rock salt and lightly smoked in brick kilns, sliced then topped in heat treated dill weed, plus a secret method technique to our preparations methods, makes this gravadlax outstanding by anyone’s standards. Served with a sachet of our award winning dill sauce.
Traditionally smoked in our brick kilns, these kippers are absolutely packed with flavour.
Packs contain two whole kippers - Minimum weight 400g per pack.
Locally sourced free range hot smoked chicken breast x 2. These lightly smoked, succulent and very tasty chicken breast are perfect in any salad and pasta dish.
Minimum weight 160g per breast
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