Woodsmoke Provisions
Award-Winning Products, Artisanally Produced

Woodsmoke Provisions is known for its peerless cold-smoked salmon, which was developed by Certified Master Chef Mark Erickson. Erickson has since developed Woodsmoke’s wonderful selection of smoked and cured seafood items, all of which are imbued with exquisite and subtle flavors.

Everything is hand-cured in small batches using artisanal production techniques, a labor-intensive process conducted in Woodsmoke’s pristine, state-of-the-art preparation and curing facilities located in Atlanta. The salmon we use is nitrite-free, fresh and never frozen.

All selections are wafer-thin sliced and vacuum-packed in handsome packaging; private labeling is also available. 

Woodsmoke Provisions selections include:

• Blue Label Smoked Salmon–Our signature, award-winning Blue Label recipe features fresh Atlantic salmon dipped in fresh orange juice and lemon juice, dry-cured in salt and sugar, finished with fresh dill, then cold-smoked for 12 hours.
   
• Black Label Smoked Salmon–Inspired by a centuries-old Swiss method of curing, the salmon is dipped in orange juice and lemon juice, layered with dill, bathed in white wine, then milk, then cold-smoked for at least 12 hours. The results are a creamy, velvety textured salmon.
  
  
• Gravlax–A true Scandinavian style with dill and fresh lemon juice; weighted for density, cured for a long time in small batches, never smoked.
  
  
• Pastrami-Style Smoked Salmon–Salmon is dipped in orange juice and lemon juice, seasoned with hand-ground spices, then cold-smoked for at least 12 hours. A healthier alternative to the real thing!
  
  
• Southwestern-Style Smoked Salmon–Salmon is cured in tequila, fresh citrus juice, rancho chiles, brown sugar and other spices, then cold-smoked for at least 12 hours.
  
  
• Tellicherry Smoked Salmon–Salmon is dipped in orange juice and lemon juice, seasoned with tellicherry peppercorns from India, then cold-smoked for at least 12 hours.
  
  
• Pecan-Smoked Trout–This award-winner features fresh rainbow trout fillets rubbed with Jack Daniels whiskey, then cold-smoked with crushed pecan shells.

For more information, contact Mitch Gallant, president, 404-355-5125; mgallant@woodsmoke.com or call National Sales at 404-350-5850.