The Nithsdale Smokehouse - artisan Scottish Charcuterie microbusiness

We are a family run Smokehouse and Charcuterie business, launched in 2017 in Dumfries and Galloway.

Our passion for smoking and curing great foods in a traditional way started 15 years ago whilst based in the Shetlands, and after 22 years in the Forces we have settled in Scotland to turn an obsessive hobby into a full time microbusiness that is slowly growing and waiting to hear the results of two food awards.

My wife Natalie and I setup and run the business, Tommy, 8 and Becky, 6 help where they can!

Our main produce is artisan Scottish beef jerky using Aberdeen Angus without artificial preservatives, additives, MSGs. We also produce cured and smoked hams which is challenging in the Scottish climate, venison, and trout to order. All of our meat and game is ethically sourced from farms within a 35 mile radius.

We offer a free smoking service for people who bring their own food such as cheese, nuts, fish and game free of charge to encourage engagement within the local community. Our payment is a small percentage of the food produced: win/win!

We also recycle Whisky casks from a local independent bottler into bespoke Whisky cask BBQ's and smokers for sale.

We currently sell in the local community through word of mouth, Delicatessen in Dumfries and Dalbeattie, Farmers markets and our website, and are constantly looking for new customers.

We don’t use liquid/chemical smoke but real Whisky cask oak chips produced from our end of life Whisky casks. All our food is cold/hot smoked in our converted 108 gallon ex Sherry cask smokers. We use lump wood charcoal, not, electricity (as dehydrators do) to cook. This gives us the advantage that allows us (in our opinion!) to produce traditional, high quality artisan foods with flavours and aromas that commercial processes cannot.

Our artisan production methods do have a challenging effect on the output of our Smokehouse as we cannot rush our processes, we aim to hopefully be in a purpose built production area and shop soon, in a position to employ local staff to monitor more barrel smokers to increase production and sales.

We are completely involved in the artisan process, from sourcing the ingredients to delivery, meaning we have a complete insight into how our products are made and how to use the minimum of resources to reduce impact on the environment. We do not over complicate our processes, we have a robust quality control system in place for consistency.

Our logo is a Whisky barrel with a local hill, Tynron Doon as a backdrop, this is to help promote our message which is that we strive to produce artisan, local, traditional, food using sustainable, eco-friendly processes (we are currently exploring bio-degradable packaging) and products using locally source Scottish meats, and game using upcycled Scottish Whisky barrels as smokers, our USP.

We want to show everyone that you can produce great non-commercial Scottish jerky and other charcuterie as it should be!