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 soft, delicate flavour.

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Welcome to Harris Smokehouse