We talk a lot about local food in Scotland but it would be hard to think of anything closer to the kitchen than this.
Stroll down from the car park at The Torridon to the hotel’s front door and you might notice a padlocked wood and wire hutch on the wall beside the kitchen.
This is a meat safe and inside you may well spot an odd white object dangling from a hook in the roof.
This is Chef David Barnett’s pride and joy, or one of them anyway – his carefully-crafted homemade dried ham from The Torridon’s own Tamworth pigs.
Think parma ham or jamon de serrano, but without the air miles and prepared and hung specially for you to the chef’s exacting requirements.
Best of all, once it’s worked its way onto your Torridon dinner menu, you may well find it is the best dried ham you have ever tasted.
Guests rave about it and look forward to their next taste.
Which is probably why the chef keeps it under lock and key.