Our superior Australian Atlantic Salmon is slowly cured in Australian sea salt and Bundaberg raw sugar before being delicately double smoked over Beechwood for a unique depth of flavour, succulent texture and sublime taste. Hand selected superior Australian Atlantic Salmon is slowly cured in a combination of Australian sea salt and Bundaberg raw sugar to preserve the premium quality, colour and taste. Once cured the salmon is then delicately double smoked, over sustainably sourced Beechwood for a minimum of 12 hours to bring out the salmon's natural flavour and distinctive, sublime taste. Our experienced Smoke Master has overseen the process to ensure that only the highest quality and premium tasting product is produced.