Shanagarry Smoked Salmon - more often referred to as Bill Casey’s smoked salmon - has been gracing the tables at nearby Ballymaloe House and other discerning dining destinations since the 1980s.
Slow Food member Bill Casey uses only salmon organically farmed in deep Atlantic waters off Ireland’s West coast for his traditional cold-smoked product, which is salted and then smoked at a low temperature over oak and beech chippings to produce a beautiful deeply flavoured fish with excellent texture flavour that slices well - and partners beautifully with brown bread. especially the Ballymaloe Loaf.
The finished product is sold to restaurants by the side, and available in smaller size vacuum packs for retail sales.
Available from: Bill Casey’s smokehouse in Shanagarry; Ballymaloe Shop; the Farm Shop at Ballymaloe Cookery School and other local outlets.