Superb traditional smokehouse by the quayside in Orford
They smoke two types of cheese for six days; mature English Cheddar and Long Clauson’s blue Stilton
Garlic Bulbs, locally made sausages, including Pork and Venison, Pork and Garlic and a very hot Chorizo, three different type’s of Pate, Salmon, Kipper and Mackerel as well as Salmon Fish Cakes
My personal favourite is their smoked Hock of Ham, which is phenomenal. They marinate them in a mixture of Cider and Black Treacle, boil them for hours, cover them in Brown Sugar and flash roast in the oven until they are black and crispy! Wow!
Last Updated on June 16, 2014 by Carl Scott