Spey Valley Smokehouse - 5

Here is another view of the Smokehouse.



The trolleys stay in the post smoke chill for 48 hours before being released for processing on the 'dry side' of the factory. The consistency of flavour and quality of the fillets is enhanced during this chilling period.

In order to prepare the side for slicing it is carefully trimmed by hand. During the smoking process, the exposed surface of the fillet dries into a hard skin known as pellicle. After smoking, the pellicle is cut away using a knife with a revolving blade. The bones are then removed by hand, a task that requires considerable skill and concentration to ensure that each fillet is free of bones. There are over 30 of these small bones to remove from each side.