Family firm Black Mountains Smokery won the 2008 Wales True Taste Fish award for its Peppered Oak Roasted Salmon, while its Oak Roasted Salmon was commended in 2007. The Powys firm uses salmon from the West Coast of Scotland that is hand-reared to RSPCA Freedom Food standards.
Oak-roasted fish are lightly cured and kiln-roasted in a hot oak smoke, while the firm's traditional smoked salmon is dry cured on a bed of salt and smoked over oak chippings. The salmon line includes Gravadlax, fresh fillets marinated in dill, sugar and crushed black peppercorns.
Brined and hot smoked trout is also on the menu in traditional, oak-roasted and peppered oak-roasted options, along with smoked single fillets of haddock and whole kippers that have been lightly brined and cold-smoked without dyes or additives.
To buy it, callBlack Mountains Smokery01873 811566