Bings Heath Smokery

Alan and Shirley Ball specialise in the preparation of finest quality traditionally smoked foods.

All are guaranteed free from artificial colourings, flavourings and preservatives. The only curing agents used are natural sea salts and oak smoke.

Juniper and other selected herbs are added where appropriate for additional flavour. The smoking process is carried out in a traditional smoke house, typified of those used by small Scottish and Norwegian salmon curers.

Hung over a slow burning fire of Oakwood chips, the product slowly develops the delicious moistness of traditionally smoked foods that is frequently sacrificed for speed in fan driven electric kilns.

Alongside traditional smoking methods, modern equipment is used for weight control, refrigeration and hygienic vacuum packaging.