Smokin’ Brothers Smoked Salmon ‘Sashimi’ Style Belly Slices – 100g

Vincenzo, Alessandro and Iacopo are not actually brothers except in their bond to produce smoked salmon of unrivalled quality.
The story begins and ends with the fish, and at Wester Ross there are five open sea farms, where salmon are bred sustainably, and are allowed to grow naturally, slowly and healthily.
Boning and curing are by hand of course, and smoking is by eye so as to ensure that the smoke permeates the fish only to produce the perfect colour, texture and flavour. Up until recently, the Brothers’ fish has been available only at Daylesford Estate in the Cotwolds and to chefs at 5* hotels and Michelin* restaurants; so we feel privileged that we can now offer it to you at The Cheese Shop Nantwich.