Shanagarry Smoke-House has been open for business for 35 years in the picturesque village of Shanagarry.
Bill Casey the former owner and original producer began smoking wild salmon long before quotas were introduced in Ireland many years ago. When these restrictions were introduced Bill moved on to work strictly with Irish Organic Salmon only.
These fish are reared off the coast of Galway with wild waters rushing through and are fed organic animal feed which may be recycled food products.
In 2019 the business was relaunched having been out of production for a few short months. New owners Colin & Dave, both chefs from the local area have big plans for the product. One key method to note is that this factory focuses only on small batch production with a Afos oven.
We deliver a product which has been enjoyed for decades all over Ireland as well as the continent of Europe.
Our smoking process takes upto 24 hours using only Irish Organic Salmon.
We specialise in small batch production in our factory.We use the same kiln oven that has been used for decades prior to our arrival.
We have been mentored on the processes of cold smoking salmon by one of Corks original artisan producers.
We champion the sale & supply of un-sliced smoked salmon which will give the customer at home the most premium product.
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