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An award-winning Herefordshire Cider and Apple Cured Salmon, Macneil’s take on the traditional Gravlax.
This sweet and salty salmon is entirely hand-produced, cured for 7–10 days using a unique cider and apple cure mix, then topped with Macneil’s secret apple & dill powder before being delicately “Scandinavian-sliced” and packaged by hand.
Crafted by Macneil’s Smokehouse, an artisan, award-winning producer based in Worcestershire, known for small-batch, expertly smoked fish of exceptional quality.
💡 Delicately sweet, beautifully balanced, and handcrafted — a true artisan delicacy.
