King’s sources their Smoked Salmon from a family-run smokery, located on the estuaries of the Rivers Severn and Wye.
Severn and Wye offer us a unique, rich flavour common in only the finest Scottish Smoked Salmon
What’s more, Severn and Wye chip all their own oak wood for their traditional smoking production techniques and the grading; filleting, curing and cutting are still mostly performed by hand. This gives their smoked products a distinctive taste. Severn and Wye also deal directly with fishermen, ensuring the essential traceability of each catch.