According to the evaluation conducted by the New York Times, the Cambridge House Smoked Salmon has been declared as the preeminent smoked salmon in the world.

The production of Cambridge House Smoked Salmon follows methods that have been originated by craftsmen in Scotland, centuries ago. The skillful smokers at Cambridge House take immense pleasure in producing limited batches of this handcrafted delicacy. The Atlantic salmon is cured with sea salt, followed by just a restricted amount of seasonings, including only brown sugar and celery. It is then smoked for up to 36 hours, using oak logs in the traditional brick smoking kiln, and air-dried naturally before it is sliced ultra-thin.

This unique process culminates in producing a peerless smoked salmon, thus making Cambridge House Smoked Salmon, the finest in the world.

Cambridge House Private Reserve does not contain any dyes, antibiotics, or preservatives.

Kindly note, the annual production of  the Cambridge House Private Reserve Smoked Salmon is limited, due to sustainable sourcing and the labor-intensive approach to this signature process.