Curing and Smoking

Appears in

A Taste of the Highlands

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

Coppa and venison salami from Highland Charcuterie

© 2021 All rights reserved. Published by Birlinn.

In this section

The Ullapool Smokehouse

Inverawe Smokehouses

Smoked Salmon Pasta with Clynelish and Juniper Berries

Sweet-Cured Herring with Juniper and Spignel

Devil’s Staircase Gravadlax with Beetroot

Great Glen Charcuterie

Smoked Venison, Feta and Melon Salad

Kale Yard Salt Beef

Highland Charcuterie

Pork and Rosemary Rillettes

Spotted a problem? Let us know!

The licensor does not allow printing of this title