“To us smoking isn’t just a method of production, it’s a craft that we have perfected in order to create the very best fine foods.”
Fjordling Smokehouses was established in 1982 by Andrew Espir following family traditions established by his great-grandfather and father in Norway.
Originally a way of preserving food before the development of refrigeration, smoked food is recognised as a premium product where the smoking process enhances the natural flavours.
Following Andrew’s retirement in 2015, the traditional Norwegian smoking and curing methods have been passed on to the current business managed by Will Mound.
Only the finest quality fish, meat and poultry is used. As much as possible is sourced locally and all comes from sustainable sources. Trout is sourced from our own farms on Hampshire’s chalkstream rivers, Test and Itchen.
All produce is carefully smoked over oak and hand crafted over time to allow the delicate smoky flavour to enhance and complement the natural flavours of food.
Based 2 miles from Romsey, Hampshire, UK, we have recently built a modern production plant allowing us to combine traditional Artisan methods with the most up-to-date food and hygiene standards.