We only use Suffolk oak wood in our process. Other than some salt, as preservative, we use no other additives.
There are two sides to our Smokehouse.
Ó Copyright. Richardson's Smokehouse. PAB
Richardson's Smokehouse. Baker's Lane, Orford, Suffolk IP12 2LH
+ 44 (0) 1394 450103
The hot side is for cooking and smoking the produce.
The cold side is used to enhance the product flavour.
Both sides of the smokehouse provide food with a wonderful smoked flavour.
Cheese is smoked for six days and nights. We smoke two types; mature English Cheddar and Long Clauson's blue Stilton.
Garlic Bulbs are smoked for ten days to produce a wonderful subtle flavour.
