Jo and Jonathan Carhew set up their smokery just up the road from us in Crickhowell 20 years ago. They use salmon from a farm on Shetland. The salmon are fed a diet of high quality fish meal and fish oils derived from wild-caught small fish, such as capelin, which they would eat in the wild. They are reared in high currents enabling them to swim and shoal as they would in the wild producing lean, healthy salmon perfect for smoking. The fish are cured in salt and then gently smoked over oak.

Black Mountains Smokery