Welcome to Harris Smokehouse

• Hot smoking - Brine salted to retain moisture then cold smoked, before cooking in hot smoke to enhance subtle flavours and textures.
• Oak wood - The process has been used by the Pinney and Harris families for over 50 years. It produces a subtle, sweet taste.
• Cold smoked - Salted for 12 hours, then slowly cured in cool, 20 degree oak smoke, producing a sot, delicate flavour.