The fish that Ummera Irish Smokehouse smoke are the finest of specimens, organically farmed off the west coast of Ireland. Salmon are treated with tender loving care at the hands of this Master Smoker. In the cure, they uses a mix of organic Portuguese sea salt and Costa Rican pure cane sugar before smoking his fish over wood chippings obtained from sustainable forests.

Alongside their speciality smoked salmon, they also cure their own gravadlax, from a special recipe, which includes salt, sugar, fresh dill and a splash of organic whiskey. This traditional Swedish dish relies on the best quality fish, which have natural fat content. Anthony has re-introduced his father’s original smoked chicken, sourcing his birds locally to produce wonderfully succulent and meaty crown breast joints and individual drumsticks that have a moreish smokey savouriness. Smoked bacon is also a speciality.

In 2010, Ummera also started smoking Silverhill Duck breasts, which won gold the same year at the Great Taste Awards in London. Ummera Smokehouse is one of this country’s most famous and prestigious artisan productions.

Ummera Smoked Products (including Smoked Organic Salmon, Organic Gravadlax, Smoked Chicken, Smoked Duck and Smoked Dry Cured Bacon – with no artificial preservatives) are available at a range of outlets in Ireland, and also for direct sales from the Smokehouse itself.