Smoked Pheasant

Our pheasant comes from the Dinnet Estate and other Deeside estates. We roast- smoke the breast meat which is fantastic on its own, or can be used to make a delicious stroganoff or pate.

Our unique Deeside Glider consists of two pheasant breasts stuffed with award winning haggis and then roast-smoked; a delicious, flavoursome treat to enjoy hot or cold.

The breast meat is also used to make our award winning pheasant salami which was voted as Scotland's best (2010).

Smoked Venison 

All the venison that is used in the Smokehouse is wild, from the hills and mountains of Royal Deeside.

We use the shoulder meat in salami, the loin and the prime cuts from the haunch for the cold smoked venison and the remaining haunch cuts for the roast smoked venison.  Nothing is wasted. 

Time and care are taken throughout the whole curing and smoking process to get the very best flavour for each product.

Smoked Meats

We use topside and silverside beef from local farms which we marinate in spices and herbs,  then cold smoke the cuts before we air-dry them to give the most exquisitely flavoured beef bresaola.

Our award winning haggis comes from Sheridans of Ballater, we then slice and smoke it.  Try it with an oatcake and a warming dram – fantastic!