Rannoch Smokery

 

 Rannoch Smokery is a dedicated meat and game smoker passionate about quality and producing the best smoked meats from where possible, sustainable Scottish sources.

 

 

It is surrounded by rugged and unforgiving hills, the natural habitat of red deer which gives origin to the business.  Rannoch Smokery was born out of bad weather when, back in the 1980s, Leo Barclay the Company’s founder, was prevented from getting his deer cull to market during a severe winter. A natural entrepreneur, he brined the meat in a bath tub before slowly smoking it in a home-made smoker in the back garden, creating the first ever Rannoch Smokery Smoked Venison.

 

Two decades on and Rannoch is still using traditional processes but with the most advanced and modern technologies available.  The red deer used for Rannoch’s smoked venison roam wild across the hills, the ultimate free range food with a visible chain of preparation from hillside to smoker.  

 

Wild deer are shot and gutted during the annual deer cull in the hills around Kinloch Rannoch.   They are transferred to a registered game dealer for butchering before the trimmed haunch muscles or fully boned out haunches are returned to be cured and in some cases netted prior to smoking.   The meat is brined using a secret recipe and is processed through vacuum massagers which helps to open the pores in the meat to accept the brine ensuring aconsistent quality of product.   In the case of roast smoked venison, the meat is then smoked for 25 hours over whisky infused oak chips sourced from a cooperage in the Highlands of Scotland to impart a distinctive flavour, before being roast finished.

All Rannoch Smokery products are low in saturated fat and provide a wealth of nutritional benefits eg. smoked venison is only 40 calories and 0.5g of fat per 30g serving. It is also an excellent source of iron and provides 60% of the daily value of vitamin B12

 

The latest addition to Rannoch’s range is new Pressed Game Terrine, a delicious and impressive product that’s made from smoked venison and smoked pheasant with thyme, parsley and juniper to pack a powerful flavour punch. It comes in a handy two-slice pack and needs no further embellishment.

 

Rannoch Smokery is now run by Richard Barclay and continues to produce the finest quality smoked products using traditions, experience and selected raw materials of the highest quality. It has an enviable reputation as one of the UK’s finest meat and game smokers and boasts 24 Great Taste Awards to its name. Rannoch Smokery is committed to producing the finest smoked products at the highest possible quality in a way that does not compromise the environment, uses sustainable raw materials and only necessary additional ingredients.

All Rannoch products are listed nationally in Waitrose. They are also in Selfridges, Harrods, speciality food shops, delis and farm shops.

 

Only the finest Wild Scottish Red Deer are used to create Rannoch Smokery’s signature product. Prime haunch is cured using a secret recipe before being traditionally smoked over whisky-infused oak chips. Available either cold or roast smoked, this has been an award winner for many years.

Prime duck breasts, cured, delicately oak smoked and roasted.

 

Prime chicken breasts cured in an infusion of herbs before being gently smoked and cooked.

Venison and pheasant delicately flavoured with thyme, parsley and juniper.

A delicious product encompassing flavours such as sherry, ginger and garlic make this a distinctive product worthy of its Great Taste Award.

 

Scotch beef, slow cured, followed by distinctive whisky infused oak smoke – a classic product with real flavour and character.