Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Our Salmon Is Cured For 24 Hours In Dill, Salt & Sugar. Then Hot Smoked Over Ironbark & Chilled
Served Cold
Our Salmon Is Cured For 24 Hours In Dill, Salt & Sugar. Then Hot Smoked Over Ironbark & Chilled
Served Cold