Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, but other foods such as cheese can often be smoked.
We offer a selection of the finest Scottish Smoked Meat by mail order.  We offer meats from both the Inverawe and Rannoch Smokehouses, each internationally renowned for their dedication to preserving traditional smoking techniques, and their commitment to sourcing the finest Scottish meat and fish to smoke. 
We offer meats that have been either Cold or Hot Smoked.
Cold Smoking - Smokehouse temperatures for cold smoking are below 100 °F (38 °C). In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods.
Hot Smoking - Hot smoking occurs within the range of 165 °F (74 °C) to 185 °F (85 °C). Within this temperature range, foods are fully cooked, moist, and delicious.  Although foods that have been hot smoked are often reheated or cooked, they are typically safe to eat without further cooking.
Order your smoked meat by mail order here.