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Welcome to the Port of Lancaster Smokehouse.

Established over thirty years ago, the company has retained and maintained the traditional methods of preparing and curing fish and meats of all kinds. It is our commitment to quality, the ingredients we use and the service we provide, that has won such overall acclaim for our smoked products. See our smoking process for more information on some of the items that we smoke.

We have always believed that our vital ingredient is Time. The shorter the time from catch to Smokehouse, the better the quality, and the more sumptuous the flavour. For this reason we source many of our products locally and you can watch the fishermen land their daily catch if you visit our factory shop at Glasson Dock. However, if this is too far for you to come you can always visit our stall at one of the many farmer's markets we attend throughout the year.

At Port of Lancaster Smokehouse we smoke a range of items some of which are listed below. We also offer a smoking service where customers can bring in their own items for smoking. >p>We use only the freshest haddock from the Western Isles of Scotland to create our naturally smoked haddock. We gently brine the fillets and subtly smoke them over oak wood smoke for up to four days at a time to give it a delicate smokey flavour. Our method has been used over the past twenty five years, without using additives or preservatives, giving a real taste of the past.

Eels are cold smoked by way of hanging them whole for two days in traditional oak wood smoke boxes, before being cooked. Keeping the eels whole & in this position helps to keep the structure of the eels which improves the texture and assists us when we skin them.

Our traditionally dry cured backs of English bacon are cold smoked on wire racks in traditional smoke boxes over Oak and Beech wood smoke for at least four days without adding any other additives. Whether grilled or fried our bacon is full of flavour, not water, which is how bacon should taste.

Our hickory smoked almonds and cashew nuts are flavoured mildly with sesame and pumpkin seed and blended with fine olive oil before being smoked for up to two days.

Our famously good quality black puddings are smoked on wire racks for on average two days, using a blend of Oak and Beech wood smoke.

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Contact Information

Tel: 01524 751493
Mobile:
Fax:
Skype:
E-Mail: sales@polsco.co.uk
Website: www.polsco.co.uk
Address: West Quay
Glasson Dock
Lancaster
Lancashire
LA2 0DB
United Kingdom

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