Rooftop Smokehouse started out, like all good things, with friends, excess off booze and an empty wine barrel, on a Sant Antoni Rooftop. After the first delivery of a ton of oak was dumped on the door step of our building, we set about smoking everything we can get our hands on - focussing on local and seasonal ingredients that had provenance and heritage. We quickly outgrew our domestic set-up and moved to Fabrica Lehmann, where we converted an old red brick smoke stack dating back to the 1850s into Rooftops’ new HQ.
Here we smoke, ferment, pickle, cure, and experiment with ethically sourced produce from like-minded projects. We personally visit our farmer, fisherman and gardener, working closely with them as the seasons change.