Smoking and curing used to be about preserving the food, nowadays it's all about taste enhancement.
Jonathan Carthew, Black Mountains Smokery
Jo and Jonathan headed home to the UK in 1995 after nearly a decade spent in Southern Africa. After journeying home overland as far as Kenya with their baby daughter Hetta, their thoughts turned to Wales and the beautiful 16th century Welsh Long House, where Jo had spent much of her youth. "Out in all weathers ... damming streams, walking, riding and picnicking in the mountains." Jonathan too had grown to love the cottage in the Black Mountains. They had even honeymooned there.
"It was our dearest wish to make Penyrheol home. We came back from Botswana and searched in earnest for ideas to make it happen."
Ironically our destiny was sealed in Scotland, following a chance encounter between Jonathan and a Ghillie, who ranted about mail order smoked salmon and told Jonathan of a smokery for sale there.
The doors of Black Mountains Smokery opened in February 1996 after several months of product development. Then the real process of building a business began.
From frighteningly small beginnings, 15 years on, we have a healthy turnover, servicing both the local community and a very loyal, ever increasing customer base further afield. Along with fantastic support from wholesale and retail customers, we can boast a long list of Food Awards and some wonderful testimonials for our Smoked Salmon and other Smoked Fish, Meats, Cheese and food hampers.
It’s all hands on deck! The Carthews — Jonathan, Jo, Hetta (17) and Hugh (15) - are often to be seen at food festivals and fairs working together. In addition to the family we have two hardworking and loyal employees. Darren has been with us since Hugh was born in 1996. Ryan joined us a year ago. We always handpick an enthusiastic bunch of seasonal helpers to help us through the mad autumn run up to Christmas; with Hetta and Hugh joining the workforce in school holidays, manning the smokehouse shop and the phones and offering technical advice!
We are committed to producing a fresh and delicious range of traditional smoked salmon, fish, meats poultry and cheese brought to you with friendly and reliable service.
At Black Mountains Smokery we use modern machinery but with old fashioned methods.
Jonathan Carthew, Black Mountains Smokery
The smoking and curing of foods is a traditional craft. The quality of the smoked product depends upon care taken at each stage of the process from sourcing and selection of materials through preparation and smoking to delivery.
Every product is cured prior to smoking using dry salt or a special brine or marinade solution to reduce available water content thereby aiding preservation and enhancing flavour.
Modern custom-made kilns are used to either hot or cold smoke the various produce. Smouldering oak chips provide the smoke. Cold smoking involves a remote smoke source. The cold smoke is drawn through the kiln over the food by an internal fan, evenly distributing the smoke. Hot smoking involves a proximate smoke source and high temperatures so that the foods are roasted in the hot oak smoke.
The skill of the smoker is crucial. The fine texture and taste of the end product depends on the timings and temperatures, which in turn can depend even on the weather! It is a true craft!