At Bywell Smokery we appreciate the availability and quality of the local fayre. We source the best quality raw materials and know that if you only use the best, curing and smoking is used to enhance the natural flavour, you will always have satisfied customers. Bywell are unique in that we blend Northumbrian Oak with finer oak chips to produce a wonderfully flavoured and finely coloured product. We do not use any dyes, artificial preservatives or additives and the results are obvious to the palate. Locally-sourced poultry, pheasant and venison; Scottish salmon and north Atlantic cod and haddock, are smoked over local oak. The cold-smoked salmon is air-dried before smoking. Everything is done by hand with quality the primary concern. No dyes or additives are used and the curing recipes used are traditional. Available by mail order, or from local farmers' markets.