Due to ill health our retail shop in St Antonin is now closed and will not re-open
Welcome to The Old Smoke House Najac
ill health has forced a reduction of production - we are still smoking Bacon - please enquire at theoldsmokehouse@orange.fr
Due to ill health our retail shop in St Antonin is now closed and will not re-open
ill health has forced a reduction of production - we are still smoking Bacon - please enquire at theoldsmokehouse@orange.fr
We currently have over thirty products available ranging from English style smoked bacon, various meats, numerous cheeses, smoked chilli jam, signature smoked salmon, smoked Salts and Peppers and either whole smoked and roasted garlic or puree. Where possible, all of our Meat and Fish products are Label Rouge quality and locally sourced.
We currently have over thirty products available ranging from English style smoked bacon, various meats, numerous cheeses, smoked chilli jam, signature smoked salmon, smoked Salts and Peppers and either whole smoked and roasted garlic or puree. Where possible, all of our Meat and Fish products are Label Rouge quality and locally sourced. All of our products are available at our new retail shop in St Antonin du Noble Val however, we are unable to post product at this time.
We are constantly evolving and experimenting with new products, please feel free to contact us should you require any further information or just pop into the shop for a chat - we would be delighted to see you!
I am a passionate foodie and when I retired and moved to the Aveyron, I began to experiment with smoking foods. I had always had an interest but had never had the time to develop my passion. In speaking to the majority of English ex pats in my area, the one item - no in fact two items that they missed from Blighty - were smoked bacon an
I am a passionate foodie and when I retired and moved to the Aveyron, I began to experiment with smoking foods. I had always had an interest but had never had the time to develop my passion. In speaking to the majority of English ex pats in my area, the one item - no in fact two items that they missed from Blighty - were smoked bacon and a pint of English bitter. Well, I could not do anything about the beer but I could certainly do something about the Bacon. Five years on and we have organically grown our small business and now produce over 30 different products supplying to an array of private clients and restaurants alike throughout the locality.
Our aim is to produce the finest quality, traditionally hand smoked foods at a competitive price.
Key Values
• To source only the finest quality ingredients available
• To utilise - where possible - local French producers and their products
• To produce the finest quality products possible
• To produce products that are free from artif
Our aim is to produce the finest quality, traditionally hand smoked foods at a competitive price.
Key Values
• To source only the finest quality ingredients available
• To utilise - where possible - local French producers and their products
• To produce the finest quality products possible
• To produce products that are free from artificial colours and flavours.
• To ensure the highest standard of customer service and satisfaction
• To comply with the highest standards of food hygiene and safety management
Hi Austin
We very much enjoyed the ham joint. Beautifully tender and full of flavour. I cooked it as per your instructions and paired it with my home made damson and chilli jelly and roast veg - a lovely Sunday lunch.
"The garlic sausage is absolutely yummy Austyn, hope this becomes a firm product on the list 😋😋 We tried the smoked Brie this month and it was just lovely, smooth and creamy with just the right amount of smoked flavour ........ verdict from visiting son was do you post to
Washington ?? delicious"
Just finished a great summer meal of fresh salad, french bread, garlic butter and your smoked duck ( oh yes also wine). Fantastic!!!! I did not think anything could top your smoked salmon but I was wrong!!!
"I can honestly say that this is the best bacon that we have ever tasted."
Don't just take our word for it - these are just a small selection of comments from our regular clients
"Just finished one of the best Spaghetti
Carbonara's using your Smoked Back Bacon - it was absolutely delicious - thank you so much!
Hi Austyn
I love the pate. Who needs hot buttered toast? I could just eat it off a spoon!
Congratulations on bringing fabulous British-style bacon to France. I practically wept when I saw it was proper back bacon - with the rind on!
Just finished a great summer meal of fresh salad, french bread, garlic butter and your smoked duck ( oh yes also wine). Fantastic!!!! I did not think anything could top your smoked salmon but I was wrong!!!
Hi Austyn,
That has to be the best bacon I’ve ever had (and I’ve had a lot of bacon, so it’s no idle statement!).
I’ve just made canapés with the chicken liver pate for guests and it’s delicious.
I’ll be back with some friends.
We opened your smoked salmon yesterday, couldn't wait any longer to try it! It was super delicious! Eaten with freshly cooked potatoes from our garden, life doesn't get much better than that!
Thank you, you're a life saver! We love living here in France but were so missing our bacon fix. Now that's sorted we really are in heaven!
All of our products are either hot or cold smoked and priced in Euros to include slicing where appropriate and vacuum packing .
Our signature product and best seller! Locally sourced Label Rouge quality French bacon cut to our specification and smoked over Maple wood - sold with rind on - of course!
A far cry from the salty mass produced factory lardons that are available in supermarkets. Our lardons are made from prime pork loins, cured and smoked over Maple for 18 hours to produce a smokey and sweet cube of heaven! - superb in pasta!
Locally sourced whole plump breasts hot smoked over Maple to deliver a well rounded, pink and delicately soft product. (approx 500g)
Locally sourced and hot smoked over Maple to produce a fine textured and buttery flavour. (approx 250g)
Hot smoked over Maple wood to deliver a soft and flavoursome product ideal thinly sliced as an apero or served with a salad
Locally produced artisan product smoked over Maple Wood. A scented and rich sausage ideal thinly sliced as an apero or in Paella etc (Approx 350g ring)
Locally sourced artisan product smoked over Maple for ten hours. A fabulous, soft and smokey yet flavoursome sausage - (normally sold in 300g)
Our acclaimed Wiltshire style dry cured loin of Pork steeped in a special recipe and smoked over Maple to produce a moist and succulent "cut and come again" mini joint - ideal for small or large family gatherings - minimum order for joints one kg (please note that this products is raw and requires cooking) - . Also available pre-cooked and sliced - packs of approx 300g - perfect for sandwiches, salads & picnics
Produced by a local artisan Charcuterer, this French Boudin Noir takes the Maple smoke extremely well and after 14 hours in our smoker produces a rich and deeply flavoured addition to any English Breakfast!
Five very distinctive cheeses offering a varied selection of textures and tastes
This iconic soft cheese from the north of France is our best seller and smoked over Maple for several hours. A beautifully textured fine and rich flavoured cheese - sold by preferred weight or wedge
Laguiole, sometimes called Tome de Laguiole, is one of the great French farmhouse cheeses from the plateau of Aubrac and is the principle ingredient in Aligot. Smoked for eight hours, this cheese is quite strong with a distinct smokey flavour.
Classic and iconic Normandy cheese delicately smoked over Maple - unctuous and creamy with a strong and distinctive flavour. Sold whole.
A beautiful local Blue smoked for eight hours to produce a robu st, creamy textured cheese which will adorn any cheeseboard. The appellation area covers the departments of Cantal ,Puy-de-Dôme and the departments of Haute-Loire , Aveyron , Corrèze , Lot and Lozère 3 . Sold by preferred weight.
Simply stunning is the only apt description of this "Italian style Parmesan" cheese which has been made in Rodez since the 1800's. According to history, the Italians came to the Aveyron to buy Milk and whilst in the region produced this "cousin" of Parmesan. Rich, flavoursome and with a hard crumbly texture, eight hours in the smoker takes this already famous cheese to another level. Try it on its own as an apero or simply grated into Pasta - Bellissimo!
Cropwell Bishop has been producing the finest English Stilton Cheese for decades and has a rich, tangy flavour and a velvety smooth texture that makes it melt in the mouth. Cropwell Bishop’s Blue Stilton is a multiple award-winning cheese winning Supreme Champion of the World at the renowned Nantwich International Cheese Show in 2009 and more recently Supreme Champion Cheese at the 2016 Great Yorkshire Show.
Fresh Scottish farmed Salmon delivered direct to Najac and guaranteed Label Rouge quality. A truly stunning product cured for numerous hours to a secret recipe and then smoked using a combination of woods to deliver a fabulously rich and soft product - one of our major sellers.
Hand Sliced - 15 Euros per 250 gm pack
Whole Fillet - POA
A sumptuous selection of mouth watering goodies designed to complement our products.
A medium to hot blend of smoked dried chillies and seeds bound together with red peppers and cane sugar. A marriage made in Heaven with any Cheese!
Large Violet garlic bulbs from the Castres region gently cold smoked over Maple for two days, hot smoked for 12 hours and then blended with extra virgin Olive Oil to deliver an unctuous and delicious addition to soups, stir fry's, curries and stews etc.
Premium quality French butter with added salt crystals - cold smoked over Maple for four hours to produce a medium to strong depth of flavour - Simply stunning over green veg or in scrambled eggs.
Locally sourced livers cured and gently smoked over Maple. The addition of Port, double cream and natural flavourings create a luxurious, rich and creamy product ideal as a dinner party entree or even better just spread over hot buttered toast - freezes well too!
Utilizing our signature Scottish Salmon, we blend together a mixture of fresh tangy Lemon, scented French Dill and freshly milled Black Pepper to produce a delicate and heavenly mousse - ideal as a starter or apero.
A medium hot blend of chillies and seeds smoked for several hours which produces a deep and flavoursome product - has numerous uses in an array of dishes.
Rose Lautrec or Violet bulbs from Castres, cold smoked for 48 hours over a selection of woods to produce a perfect addition to soups and stews
* denotes when available and subject to weather conditions
One of the finest Sea Salts available and unbleached to preserve all of the natural minerals. Slowly smoked for a penetrating and simply delicious flavour - A must for Salt lovers!
With the addition of Garlic Granules - keep this next to your cooker for a variety of uses.,
Perfect for all of your home made Chilli Con Carnes, Pizzas and Asian/Indian recipes.
Another stable mate for your larder and cooker - slowly smoked for several hours - adds a different dimension to any food!
Imported direct from Sarawak in Indonesia, these fabulous little gems produce a more distinct flavour to that of Black Pepper.
Imported direct from Spain, This Paprika has a very distinct flavour from being air dried and becomes beautifully aromatic after ten hours in our smokers - we can't do without it now!
What more can we say than just simply stunning! - smoked for ten hours, it is the perfect partner for roast Beef or any smoked fish - enjoy!
Imported direct from Palm Island in Hawaii, this unique salt is obtained by adding lava rocks to salt basins .
We also have numerous other salts, spices , curry mixes etc too numerous to mention on this site so why not pop into the shop and browse?
Whole leg cured in a secret family recipe for 40 days and then smoked continuously for 24 hours over apple and Oak.
" the flavour is unbelievable....superb thank you! +10***** and more!" Judy McGloin
"To be honest, I was speechless. I tried it on its own and it was fabulous but with a slice of smoked Brie , I have never tasted anything like it - keep up the good work!" Mark Wilson
"It was rich, moist and with a lovely lingering smokey aftertaste - fab!"
Brian Smith
"The ham was fabulous, excellent flavour with the right hint of smoke.......both hot or cold it was delicious". Jill Williamson
Do you have questions or comments about our products? We love to hear from our customers. Send us a message, and we will get back to you soon.
theoldsmokehouse@orange.fr
Retail Shop - 3 Rue Saint Angel - St Antonin Noble Val - Tarn et Garonne (Opening Sunday 7th June 2020)