Imagine being able to enjoy smoked back bacon that contains no additives, has been dry cured for five days in sugar, sea salt and fresh herbs, then air-dried for a minimum of two days and cold smoked for twenty-four hours using whisky barrel wood shavings… sound perfect?

This artisan way of producing a beautiful and tasty product - which won’t shrink or lose moisture the way bacon tends to do when it is fried - is exactly what we at Knowle B&B have decided to pursue. What started off as a hobby and has been enjoyed privately for many years has now been extended to treat our B&B guests to our home-smoked bacon delicacy for breakfast.

For those choosing to combine their stay at our Bed & Breakfast with a Scottish Cooking Holiday package, there is the opportunity to learn about the smoking process, not just for the bacon, but for a variety of foods, e.g. salmon, haddock, cheese, garlic, eggs etc.

The professionally kitted-out smokehouse is located at the back of our B&B in Drumnadrochit, which looks out to Loch Ness in the distance. The pork loins are sourced from John M Munro in Dingwall, who provides us with the loins of Scottish pigs reared in Portmahomack.