Beginning always with top quality Irish meat - most famously Connemara lamb, but also beef, pork and bacon - the meat goes through a lengthy process of curing in a mix of local herbs and spices, hanging for many months in temperature controlled drying rooms and finally smoking for one day using beech chips, turf or oak for their distinctive flavours Not surprisingly, these products are much sought after - they are simply superb.
And, bang on the money commercially too, they have an excellent online shop. Operating from an impressive modern shop in a small shopping centre, he was among the first to go online and, while emphasising his traditional roots, constantly thinks outside the box.
For example, he offers 'the world's first Irish beef bonds'; an unusual concept in butchery details are on his website , it involves advance purchase of Angus and Hereford beef and is similar to investing in wine to lay down - except that you should take delivery of a mixed box of meat in less than three months.
Whelans are certified organic meat and poultry retailers, but their speciality is in dry-aged grass-fed Hereford and Aberdeen Angus beef from their own family farm, processed at their own abattoir.
An extensive range of prepared meals and artisan products is on display, both made in-house and supplied by other small producers. Pat has two cookbooks to his name too, one written with food writer Katy McGuinness. But there is one product that attracts customers from far and wide. This local delicacy is available in several versions the oak smoked one tastes 'like the bacon that used to be left up the chimney of the farmhouse to smoke' ; it can be ordered for postal delivery see website for range of products and there's even a Fermanagh Black Bacon Cookbook, which includes a lot of interesting information about pigs and pork.
O'Dohertys also stock a wide range of speciality meats, and make many other products - the beef sausages, burgers and traditional black and white puddings, in particular, attract special praise.
Michael McGrath Butcher Lismore, Co Waterford A rare treasure in an age of supermarket meat counters, this highly-prized fourth generation butcher in the heritage town of Lismore is of the old school, where traditional methods decree that meats will hang in the shop awaiting the customer's order. Higgins Family Butchers Sutton Cross, Dublin How many butchers have a glass-walled dry-ageing room at the back of the shop, where the full carcasses are hung to mature - and from which your specified order will be cut and expertly butchered by friendly and informative staff as you watch?
McCartneys of Moira Moira, Co Down Easy to spot by the queue forming out into the street, and still in the McCartney family after nearly one and a half centuries, this flower-decked shop in the pretty village of Moira is renowned especially for Award Winning Sausages thirty different types, seen on menus throughout the province and commitment to supporting local farmers; all meat is sourced within the province and shoppers come from far and wide to buy it.
McGeough's of Oughterard Oughterard, Co Galway Whether for a special joint of meat - local Connemara Hill Lamb, perhaps Sep-Dec - or to top up with speciality foods, a visit to this wonderful shop is de rigeur for foodies when heading out west from Galway for a break in Connemara - and again when heading back home.
Each one will reward a visit with quality, value, interesting local foods — and a memorable shopping experience.
Best Places to for Cereals Cereals. Cheeses Cheeses. Chocolate Chocolate. Confectionery Confectionery. Dairy Dairy. Furthermore, they also have their own Abattoir which ensures the controlled movement and butchering of the lamb and cattle. The animals also have less distance to travel which ensures the process is as stress-free as possible. I forgot my password. Lost your password? Please enter your email address. You will receive mail with link to set new password. Buy A Voucher Share.
Product Range. Ready Meals. Coffee House. Wine Cellar. Both have an incredible expertise and a deep appreciation for the raw materials. The resulting beef has to be tasted to be understood, it is not just a question of texture or flavour, but a subtle interplay of multiple elements, the reason why it is in such demand.
There are four hampers in the collection, The Works , featuring every Salt Aged Cut imaginable including the lesser known Guanciale, which is full of flavour and goodness. This hamper is for perfect Christmas gift for that really special client, friend or colleague who you know appreciates really great food — and who you would like to give the gift of an unforgettable Christmas present.
Last but by no means least is our Salt Aged Rack Box. All of these wonderful Hampers are available to order through our online shop and delivered straight to your door or to the door of that special person that you want to give the gift of great meat to.
They are all also available as part of our Christmas Delivery, which will be delivered right on time for Christmas on the 23rd December. Heat a frying pan to a medium high heat; add a dash of light olive oil, just before cooking season the steaks well with sea salt.
Place or hold using tongs its fat side on a hot but not smoking pan for 4 mins. Lay on its side and fry on a high heat for 8 mins on each side followed by 4 mins each side making sure to moderate the heat if the pan starts smoking profusely. After resting, season again with sea salt and ground black pepper. Having received the 3 Star accolade at the Guild of Fine Food , Great Taste Awards in September, the whole team were so proud when this product, so simple, yet full of such flavour, was put forward for the coveted Golden Fork — which is the equivalent of winning an Oscar in the food industry!
Although we did not take home the Golden Fork this time, we are immensely grateful to have been in the running, beside two fantastic Irish producers, our Tipperary friends, Crossogue Preserves and Cork neighbours, Ummera Smoked Products.
Awards like these are such an amazing opportunity to shine a spotlight on the very best Irish food and give us an opportunity to be part of the growing movement celebrating the passion, innovation and creativity of our home grown food producers. In Ireland we can proudly say that we are amongst the best food producers in the world. This is something that our team at James Whelan Butchers are humbled to be a part of.
The Great Taste Awards are the most coveted of all food and drink awards. Judged by of the most discerning palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as food writers and journalists,they are as a badge of honour, the unmistakable black and gold Great Taste label is a signpost to an outstanding product, which has been discovered through hours and hours of blind tasting.
Overall, there were 12, entries into Great Taste this year and of those products, were awarded a 3-star, 1, received a 2-star and 3, were awarded a 1-star accolade. The 3-star winning products were then re-tasted by judges to finally agree on the Golden Fork Trophy recipients today and the Great Taste Supreme Champion at a virtual awards event.
These awards have come as a welcome boost to so many food producers during this time — it is so important that we celebrate and support Irish food, now more than ever before! Demystify meat and enjoy its wonderful taste with this new food lover's book from Pat Whelan. Join our free monthly newsletter. Great recipes, special offers and treats for food lovers delivered monthly by email! Gift Certificates. Our Top Tips for Barbecuing. Our Family Favorite Christmas Recipes.
Search for:. Preparation When barbequing you are also entertaining so try and get as much prep work out of the way as possible, so you have time to spend with your guests. Avoid Fridge Chill Another great tip when cooking meat — take raw meat out of the fridge at least 20 minutes before barbecuing until it reaches room temperature.
Use the Skills of Your Butcher BBQing should be enjoyable, not something that creates extra work, so consider using the skills of your local butcher and leave the meat prep to the expert — often it can be better value as well!
Take Your Time Allow plenty of time for the food to cook. Final Piece of Advice Our final piece of advice is to always, always, always go for the best ingredients you can afford. Our Family Favorite Christmas Recipes Posted on Tuesday, December 22nd, by Pat Whelan in Foodie Articles , Good Food No Comments » With only a few days to Christmas Day, our teams are busy putting the finishing touches together on all of the Christmas orders and when our customers and friends come in to collect their Christmas food, we love chatting with them and sharing hints, tips and guides for cooking the turkey, ham or spiced beef.
Secret Sauce! The store cupboard and the freezer are your best friends at this time of year. Breakfast fit for a King! Up Tipp! Gift The Taste of Home This Christmas Posted on Thursday, December 3rd, by Pat Whelan in Foodie Articles , Good Food No Comments » Christmas is a time for coming home, sitting round the fire with friends and family and enjoying the best of food, great company and celebrating the festive season together.
Here are some suggestions from us on really great corporate gift ideas. Heritage Ham What would Christmas be without delicious ham. Christmas Spice — makes all things nice! Free Range Something that is popular at any time of year, for family occasions, is turkey. We would love to help you make this Christmas one to remember. You might enjoy: Access denied for user 'j' 'localhost' using password: NO.
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