Hand smoked with organic apple wood chips from the factory's orchard, Woodbridge hot smoked Atlantic salmon provides a rustic premium product above the rest - perfect for your serving on a platter or crumbled in a salad.
Tasmania is known for it's delicious Atlantic Salmon and this is no exception - a great source of Omega 3 & 6.
After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours. The salmon is then marinated in maple syrup, before being hot smoked over a naked fire for 40 minutes.
This double smoking process helps to intensify the smokey flavour of the salmon and is unique to Woodbridge Smokehouse.
