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 when heading home again.
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.