Forman and Sons Coat of Arms

FISH ISLAND NEWS

News, Musings & Points of Interest
Monday, July 24, 2017 | Fish Island Weather | Follow us on:

PGI London Cure Smoked Salmon hits the headlines

Forman's Smoked Salmon hit the headlines in all the major newspapers including the Times, FT and Telegraph last week as well as featuring in numerous TV broadcasts.  The response to our news has been amazing and well received across the globe.

Click here to watch as Michael Gove tries his hand at pin boning and slicing our salmon, go on a virtual tour of the H. Forman & Son factory & hear Lance Forman's speech in full explaining why PGI was so important to him.
READ MORE

 

A DAY AT OUR SMOKEHOUSE

 

Full News Archive


London’s first PGI protected product will be H. Forman & Son’s London Cure Smoked Salmon Read on
Michael Gove to visit H. Forman & Son Read on
London’s first PGI protected product will be H. Forman & Son’s London Cure Smoked Salmon<br/>

London’s first PGI protected product will be H. Forman & Son’s London Cure Smoked Salmon

 

London Cure Smoked Salmon joins list of European protected foods

H. Forman & Son is delighted to announce that we have made history: we are the first London food producer of either food or drink to receive the hallowed European Protected Geographical Indication (PGI) status for our London Cure smoked salmon.

PGI status, enforced by law, is designed to protect and celebrate traditional regional foods. It's a protection similar to the Appellation system, which in a similar way designates that Gorgonzola is from Italy and Champagne from France.

In order to receive this status, the entire product must be processed within a specific region. Scottish salmon and Scottish wild salmon already have their own PGI statuses, which means the fish can only come from Scotland. Because the process of smoking traditional smoked Scottish salmon originated in the East End of London, it is a great honour finally to have a designation that reflects our craft, which we have been practicing for over 100 years.

The PGI label also protects consumers from buying cheap imitations that are not of equivalent quality or have a different flavour. In order to be considered London Cure, the salmon must be smoked and processed by hand, and cannot have any additives apart from salt and oak smoke. This eliminates approximately 99.99% of our competitors, who use liquid smoke injections, filleting machines, sugar and other ingredients in their product.

 
READ MORE