COLN VALLEY

Since 1974, Coln Valley has produced smoked salmon according to traditional methods handed down through generations, with a production philosophy focused on quality and craftsmanship.

Coln Valley avails of top-quality Salmo Salar salmon sustainably reared in the frigid waters of the North Atlantic from selected Scottish farms. The cold currents that characterise this geographical area favour a slow growth of the fish. Each salmon is then processed by hand.

The smoking process takes place in old original brick smokehouses using the ‘hanging’ method, a slow and meticulous technique where cold smoking is applied for up to 24 hours, availing of oak and beech wood shavings. This process gives the salmon a refined flavour profile, with a light and well-balanced smoky note that exalts – without covering – the natural flavour of the fish.