Shanagarry Smoked Salmon

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Fish & Seafood

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.
Address:
Shanagarry Smoked Salmon
Shanagarry Co Cork
Contact Shanagarry Smoked Salmon
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Tel: +353 21 464 6955

Please mention ireland-guide.com when enquiring.

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.

Shanagarry Smoked Salmon

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.

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