 | | |  | 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. |
| Our Smoking Process 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.
Haddock
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
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.
Bacon
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.
Almond and Cashew Nuts
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.
Black Puddings
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. |  |
|  | The Factory Shop Our shop is situated in the historic 18th Century Glasson Dock on the estuary of the River Lune where the canal, river and sea meet. The area is rich in wildlife and offers stunning views out over the estuary to Sunderland point and beyond to Morecambe bay and the distant Lakeland fells.
From this historic port you can walk along the canal towpath or along the banks of the River Lune, see commercial ships from far flung corners of the world or just watch the pleasure boats in the marina. There is a superb collection of eating establishments and pubs serving fine foods and ales. And of course, a warm welcome will always be found in our factory shop.
We are about ten minutes away from junction 33 (M6), just follow the signs for Glasson Dock (West Quay) and then for The Smokehouse. For a map please look at our contact page.
The shop is open 9am till 5pm on Mondays to Fridays and 10am till 5pm on Saturdays and Sundays.
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