Every salmon have both lean and fatty flesh. The further away from the skin, the leaner the meat becomes. We surveyed over 2000 customers to see which cut of meat they preferred and the result was a close 49:51 split. Consider it like you would the cuts of a chicken with breast or leg – there is no right or wrong, it’s simply a matter of preference.
We’re now offering a D-Cut mix of the two. Sliced from the belly to the skin, you get all of the flavour dynamics in one tasty mouthful
Watch a video of a day in the life of our smokery below