Minola is one of the UK’s leading smokeries. Because of a family connection, products are being supplied direct from the smokery to Lamma, at bargain prices, many up to half those in HK supermarkets for comparable quality. 

                                                       PRICES IN HK$

SMOKED SCOTTISH SALMON

Smoked the traditional way, over whole oak logs

Sliced sides, 1kg-1.8kg                                                                   240/kg

Sides, boned and trimmed, ready for slicing                                 220/kg

Sliced pack,  500g                                                                            140                            

Sliced pack, 250g                                                                             75

Priced around half those in  HK supermarkets

FRESH SCOTTISH SALMON

Great for sashimi, for BBQ or baking in foil

Boned, skin on, fillet of Scottish Salmon, 1.8 – 2kg                      170/kg

LIGHTLY CURED AND SMOKED SCOTTISH SALMON

Sides boned & trimmed 1.7-1.9kg sides                                       180/kg

For grilling or the BBQ

OAK ROAST SCOTTISH SALMON

Salmon, roasted over flaming whole Welsh Oak logs.                 120/ 500g

(Hot smoked)  125 - 1.35gms portions

Cooked and ready to serve with salads etc

GRAVADLAX – DILLED SCOTTISH SALMON

250g packs or sliced sides                                                             75

OTHER FISH

Kippers, 250-270g each, singles or pairs                                     115/kg

A favourite for breakfast/brunch

Hot Smoked Trout, whole, 200-250g                                              160/kg

Hot Smoked Mackerel Fillet, in pairs, 170g-210g/pair                 130/kg

Smoked Haddock, cold smoked, boneless fillet                           170/kg

COLD SMOKED CURED MEAT – TO COOK

Smoked back bacon,  500g,1 kg bags                                          150/kg

Smoked Streaky Bacon                                                                   120/kg

Abergavenny Air Dried Ham 125g                                                  80

Smoked  Welsh natural skin Pork Sausage- 500g                       50/pack                     

SMOKED POULTRY

Fresh Chicken Supremes, hot smoked, ready to serve               110/ 500g

Fresh Chicken Supremes, cold smoked, to cook 15-20mins      80/500g

Barbarie Duck, hot smoked, ready to serve                                  130/500g

Barbarie Duck, cold smoked, to cook 15-20mins                        100/500g

SMOKED CHEESES

Smoked Worcester Gold, Mature English Cheddar                     50/ 250g

Smoked Caerphilly (Welsh cheese)                                               50/ 250g

All products are vacuum packed and have a shelf life of three to four weeks  

Minola has unfortunately had to increase its HK prices because of changes in exchange rate. But these are still very competitive – much cheaper than you can buy them in C!ty-Super where they will soon be on sale.

Deliveries direct to Lamma, once a month (normally first or second Monday of the month). To be collected by arrangement on arrival. Payment on receipt.

Orders must be placed by e-mail to minolahk@hotmail.com.

Please include name and contact telephone number.

For enquires, tel. Katherine evenings/weekends. 2982 2692, 9882 1796
          

MORE ABOUT MINOLA

Recent Awards 

This year's Great Taste Awards were held in September and were a resounding success for Minola, with us taking 3 silvers and a Gold for the following products: Our Abergavenny Air Dried Ham is marinated for 14 days with herbs, spices, sugar & salt, then cold smoked for 7 days. Air-drying for a period of 3-4 months, then maturing for a further 3 months finishes this product to perfection. Great with figs, capers and a drizzle of olive oil. Available sliced in 125g packs.    Fresh Haddock fillets wet brined for 10 minutes, pre-dried for 6-8 hours, cold smoked for 24 hours. The fillets are pin boned and vac packed in singles. Haddock fillets may be cooked or sliced thinly, rolled, pinned and eaten raw.  Whole middles of pork marinaded with salts, sugar, spices and herbs for six days. Cold smoked for 5-7 days, no added water. This is REAL dry cured bacon!  Barbarie Duck Breasts, imported fresh from France. Wet brined for 3.5 hours, cold smoked for 18-24 hours and hot smoked for 20 minutes.  Hot smoked, ready to eat. Also available Cold smoked for you to cook and serve Hot.

Minola Smoked Products

January 2004

Supplied in Hong Kong to Hong Kong Club, Ritz-Carlton, Marriott, Peninsula, Café Déco, etc.