Smoked Salmon, Crab and Prawns
At a state of the art factory in Baile na Buaile, An Daingean. De Brún Iasc Teoranta is a fish processing business that produces smoked salmon, crabmeat and prawn for the catering industry.
St Tola has been made in the town land of Inagh just south of the Burren in County Clare since the early 1980's. Originally made by Meg and Derrick Gordon, the business was taken over by their neighbor Siobhan Ni Ghairbhith in 1999
Our Mussels come from Cromane and are supplied by Glenbeigh shellfish
Our fish comes from the boats in Dingle harbor and supplied by O'Mahonys
Jerry Kennedy runs an excellent butcher's shop. It's a tradition in his family. His father was a butcher and Jerry is merely the latest in a long line of butchers in the Kennedy clan.
Donnacha Ó Céileachair from Dún Chaoin is the herdsman on the Blasket Island. It is his policy of raising lambs naturally in the wild that produces such fine quality meat, meat that qualifies as one of Ireland's greatest gastronomic treasures.
There should be nothing unusual in seeing pigs digging for roots in the open fields; unhappily this is a rare occurrence with the majority of pigs today farmed intensively. McCarthysKanturk will only sell nitrate-free pork products produced from free-range pigs locally, despite their rarity.
All our beef is reared on the Dingle peninsula and supplied by Ashes of Annascaul and Killarney
Kingdom fresh and O'Connor's Dingle