In 2006, Sally Barnes’ Cold-Smoked Wild Irish Atlantic Salmon was awarded the Supreme Champion at the Great Taste Awards - the first Irish product ever to receive the title. Nearly two decades later, it remains a benchmark of traditional smoking craft and uncompromising quality.
At Woodcock Smokery, we work exclusively with wild fish - no exceptions. Our salmon comes from a fifth-generation fishing family on Ireland’s south coast, caught at the perfect moment as they leave the ocean and begin their journey upriver. With silver-bright scales, torpedo-like strength, and rich belly fat, these wild salmon are at their absolute best.
The smoking process Sally has developed over 45 years is slow, simple, and pure. Each fish is hand-trimmed, dry salted, and cold-smoked over beech wood - and nothing else: no sugar, nitrates, or artificial additives. The result is a firmer, drier texture and a clean, buttery flavour that’s completely unlike farmed ‘salmon’. No lemon needed.
Sally recommends enjoying it at room temperature, served on brown soda bread with good butter or drizzled with a bit of local honey. Chefs across the world serve it just as it is - unadorned, unapologetic, and unforgettable.
Different weights are available. Whether you’re gifting, gathering, or simply treating yourself, this is a taste of something truly rare.
Looking for ideas? Explore Sally’s favourite recipes here >
In 2006, Sally Barnes’ Cold-Smoked Wild Irish Atlantic Salmon was awarded the Supreme Champion at the Great Taste Awards - the first Irish product ever to receive the title. Nearly two decades later, it remains a benchmark of traditional smoking craft and uncompromising quality.
At Woodcock Smokery, we work exclusively with wild fish - no exceptions. Our salmon comes from a fifth-generation fishing family on Ireland’s south coast, caught at the perfect moment as they leave the ocean and begin their journey upriver. With silver-bright scales, torpedo-like strength, and rich belly fat, these wild salmon are at their absolute best.
The smoking process Sally has developed over 45 years is slow, simple, and pure. Each fish is hand-trimmed, dry salted, and cold-smoked over beech wood - and nothing else: no sugar, nitrates, or artificial additives. The result is a firmer, drier texture and a clean, buttery flavour that’s completely unlike farmed ‘salmon’. No lemon needed.
Sally recommends enjoying it at room temperature, served on brown soda bread with good butter or drizzled with a bit of local honey. Chefs across the world serve it just as it is - unadorned, unapologetic, and unforgettable.
Different weights are available. Whether you’re gifting, gathering, or simply treating yourself, this is a taste of something truly rare.
Looking for ideas? Explore Sally’s favourite recipes here >
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