Fjordling Smokehouses
Curers and smokers of fish, meat and poultry

Fjordling Smokehouses use time honoured traditional Norwegian west coast smoking and curing methods on the finest quality meat, poultry and fish available. All produce is smoked over oak and we retain the natural flavour of the food with the complement of oak smoke.

Smoked fish includes Scottish salmon, Wiltshire trout, eel, mackerel, kippers and prawns. Smoked poultry includes chicken, duck and turkey. Smoked meat includes pork loin, Welsh lamb and Scottish beef fillet. Other items maybe available seasonally or to order.

Fjordling Smokehouses was established in 1982 and supply many of their original customers. A van delivery service is available to restaurants, pubs, hotels, delicatessens, caterers and shops both locally and up to the London area. Items can also be sent by mail order for trade and private customers who are further afield.

Based 6 miles from Salisbury, Wiltshire, UK, Fjordling Smokehouses have built a modern food production smokery combining their traditional craft with modern facilities thus complying with all the latest food regulations. There is also a smokery shop serving the public on Fridays and Saturdays.