Jamie at Harbour Smokehouse down on the South coast cold smokes this garlic for a minimum of 48 hours over wood sourced from the New Forest. Because it’s cold smoked it lasts longer than hot smoked garlic. We use it to make an AIP BBQ sauce. Or try rubbing it onto steak or even throw it inside a chicken or a duck for a delicious smoky kick.
One of the best things about Paleo & Co is getting to speak to people really passionate about their products. We found Jamie though a Paleo Facebook group and we’re so glad we did. His products are amazing and his dedication to his craft is awe-inspiring. A real master craftsman, he cold smokes artisan products using a variety of woods from the New Forest. He’s even had a go at smoking water. Watch this space.
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