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Ireland Guide

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McGeoughs Connemara Fine Foods

Buy & Learn & Producer

Butchers / Meat & Game

Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality. The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade
McGeoughs Connemara Fine Foods
Camp Street, Oughterard Co Galway
Contact McGeoughs Connemara Fine Foods
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Tel: +353 91 552 351

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Whether for a special joint of meat (local Connemara Hill Lamb, perhaps), or to top up with speciality foods, a visit to this wonderful shop is de rigeur for food lovers

McGeoughs Connemara Fine Foods

Whether for a special joint of meat (local Connemara Hill Lamb, perhaps), 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.

Ever since Eamonn McGeough opened up shop here in 1971, McGeough's of Oughterard have been known as outstanding butchers - and, now under the management of Eamonn's son, James McGeough - a German-trained master butcher this butchers shop and fine food retailers has achieved national renown.

From September to December they sell the famed Connemara Hill Lamb, which is unique to the area - and something else that makes them very special indeed these days is what goes on the back of the shop.

Here, in a purpose built production unit, James McGeough supervises the production of speciality meats that are unique to McGeough's: air-dried and smoked meats and salamis that take up to six months to cure, and are showcased at leading restaurants.

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.

Open Mon-Sat. Closed Sun. Online shop. Butchery classes offered. abbreviations

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