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We have enjoyed a longstanding partnership with Asda and are delighted to bring this exclusive Extra Special product to festive feasts across the UK this Christmas.
They realised their life had slowed down a bit, so they were both happy with the decision to move to Ayr, as Gregorie explains: " it was the right time, the sensible time and a good time to join the company, with change happening, within the business. Coupert will provide special discounts for certain products during December, customers can save some money according to their actual situation. Scotland itself has a long history of salt production, peaking in the 18th century, when producers would heat huge pans of saltwater over coal to evaporate the water. We are very proud of our Scottish heritage and at our picturesque smokehouse in the far Northeast of Scotland, our smoked salmon experts have spent many months perfecting the production process.Once smoked and rested, the salmon is cut into chunky slices. By cutting it this way, it allows people to appreciate the buttery texture of the salmon, which is achieved by the long, slow smoking. Gregorie said: "We particularly like the flower design, because the thorn in them offsets the flower. Initially, we tried thorns but it looked like Alcatraz." We started looking at different filters and we got it looking a lot whiter but it then started to taste less good because we were taking out all the elements such as potassium, magnesium and calcium.” The salmon is hand-selected for its size and condition. All superior grade, global gap accredited, and between 3 and 4kg to ensure the optimum slice size of the end product. The salt water is dribbled through 54 wooden taps and a series of channels, which are adjusted daily according to the weather conditions, to maximise evaporation, producing a more concentrated brine.
When asked about the dedicated production process, Kenny Noble, who has been a master smoker for over ten years explained, “these kilns really are magic in lots of ways – the smoke adds flavour and helps preserve the salmon”. The final stage is to take the salty brine, add some gentle heat to create crystals of sodium chloride with natural trace elements. It’s ultimately that 6% of different elements that has a huge effect on the flavour,” says Marshall. “It makes it a lot sweeter and allows what you’re tasting to come through more. It enhances the flavour rather than taking it over.” I'm not quite happy, I'm still searching for the perfect size of salt crystal and tinkering with that part of it. To find the crystal size we want, make it easy it is to crush with your fingers, delicate enough not to leave clumps but still looks nice.
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Seeing them up close, began his obsession with tower building began and it has taken them 15 years to get to the point they are at now, with a fully functioning salt graduation tower producing a finished product.
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