Smoked for three times as long Rich smokey flavour Hand-sliced (long cut) Has won many awards This is produced from pretty much the same farmed fish as other smoked salmon but the process is very different. First, it\'s smoked for about three times as long. Second, in the kiln it\'s hung \"loose\" to ensure every square inch of the surface is exposed to the smoke. And third, the wood chips used for the smoke are from retired whisky barrels. All this delivers a smokier and slightly drier result, arguably a bit sweeter owing to the whisky effect. Finally each side is hand sliced, which means thinner, more delicate slices - a natural counterweight to the richer taste. (Or just add a second slice on top of the first.) FInally, it\'s packed super smart, so it makes a great gift and we sell piles of these every Christmas.