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Harris Smokehouse is a 4th generation; family owned and operated smokehouse in the Adelaide Hills. The Pinney family began smoking fish in 1959 in the small English country village of Orford, in Suffolk. Richard Pinney's son in law Geoffrey Harris and wife Jo then created Springs Smoked Salmon in Sussex with their 3 boys. Richard then went on to bring Springs to Australia in 1990, where it established a reputation for premium smoked salmon and seafood around the country for 15 years. 2009 (exactly 50 years on) marks the beginning of the 4th reincarnation of the business, with Richard's son Adam. The new smokehouse and store is located in the historic Adelaide Hills town of Hahndorf.

Harris Smokehouse produces a range of premium smoked foods for the local market, using their traditional curing methods. A wide range of products are available, from traditional European style mackerel and kippers, to Tasmanian salmon and South Australian yellowtail kingfish. Traditional oak wood is used to ensure the subtle smokey aroma does not over power the fantastic flavours of the premium produce that has been harvested from our pristine waters.

Harris Smokehouse is located next to the Hahndorf Inn Hotel, so come in and visit us to see for yourself the handmade techniques that ensure the very best quality produce, all on view for your enjoyment and education. Produced locally on site and to the highest standards to maintain the Harris family's reputation as producers of top quality smoked produce in Australia.

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