The Moidart Smokehouse Scotland produces some of the world's finest foods, and here at the Moidart Smoke House in Dalnabreac, only the finest Scottish products are smoked. The Moidart Smokehouse is run by Jimmy Gillies, who has been producing high-quality Scottish smoked fish, meat and cheeses since 1994. The resulting Oak (or if you prefer it, Peat) smoked taste enhances the natural flavour of a range of excellent foods from Scottish salmon to our very popular cheeses. The smoking of food is a process which dates back to early times. Smoking and drying pre-date salting as the most common method of preserving food. Salt, which was introduced to Britain by the incoming Celts in the first millenium B.C., plays an important part today in the preparation of meat and fish for smoking. The product of each smokehouse has its own unique flavour, the culmination of a variety of factors which are involved in the deceptively simple process of smoking. The delicate flavour is achieved by allowing the smoke to circulate freely through the smoker and then escape. This process, though less economical than many modern smokers (which employ methods of recirculating the smoke) results in a product with a uniquely refined smoked taste. The Moidart Smokehouse, Dalnabreac, Acharacle, PH36 4JX Tel: 01967 431214 Email: info@moidartsmokehouse.co.uk Website:  www.moidartsmokehouse.co.uk