Jimmy’s Rutland Smokehouse

About

Jimmy’s Rutland Smokehouse was born over 10 years ago at The Kings Arms in Wing. It was the seasonal glut of Trout (and the need to preserve them) that got the ball rolling, and now you can pre-order a selection of tempting goodies and collect them onsite.

Smoking is one of the oldest ways of preserving foods and at The Kings Arms, we have conserved the old ways to retain the real taste of properly smoked local meats and fish. The real secret is our insistence in only starting with the very, very best of local produce. The end product is only as good as the one you start with.

Everything is prepared and smoked onsite, using locally sourced ingredients wherever possible. Seasonality plays a large roll here, the game season being a particular favourite, venison salami’s and bresoala’s, pigeon breasts, goose bacon and other treats worth the yearly wait.

In the hygienic preparation areas of The Kitchen, Rutland Trout is salted and smoked; bacon, hams and other meats cured and sliced. We started in 2004 using the knowledge Jimmy had gleened from the Swiss when working with in Canton Wallis up by the Matterhorn in the Alps, whose air dried meats were second to none. Add to this four years spent learning the fish curing and smoking processes of the Danish people, whose love of eel, trout and herrings was the inspiration to bring the skills home to a new audience.

If you decide to stay at The Kings Arms, their award winning breakfasts are produced entirely onsite, black pudding, bacon and sausage, and the are all available to take home if you so choose, a great little reminder of days spent in Rutland.