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“McGeoughs Air Dried Pork is absolutelly delicious. If you sometimes find cured Italian hams a bit too gamey, then you will love this. A fantastic product well worth buying”.
Domini Kemp food critic for the Irish Times .
“James McGeough is a butcher who is passionate about his craft and the delicious speciality meats he produces at his premises in Oughterard”.
Our store is about a passion for food and we only supply the best!
2011 Connaught Winner in Speciality Sausage Awards Smoked sausage, Lamb Sausage, Gold Black Pudding. 2010 Best Catering Supplier National Hospitality Award 2008 Euro Toques 2007 Great Taste Awards, Gold Award for Mini Cheese Salami Checkout Magazine Award, Best Specialist Offering 2006 Great Taste Awards, Gold Award for Air Dried Beef & Silver Award for Air Dried Lamb 2004 Megabytes Awards, Artisan of the Year Award (Bridgestone Food Guide) All Ireland Sausage Competition - Association of Craft Butchers of Ireland (ACBI) Supreme Champion of Ireland (Sausage) - Association of Craft Butchers of Ireland (ACBI) 2003 Speciality Awards – Association of Craft Butchers of Ireland (ACBI) Utrecht, The Netherlands Bridgestone Food Guide Awards Ballygowan Awards – Food Writers Guild, Ireland
John McKenna (Irish Food Writer) “James McGeough’s air-dried, smoked Connemara lamb isn’t just Ireland’s answer to Parma Ham, it is also the newest Irish artisan product with the greatest commercial potential since Edward Twomey’s Clonakilty Black Pudding stormed out of Clon to take over the world”.
Testimonials
James and Clodagh McKenna “Fresh from the Farmers Markets”
“Having used Connemara Fine Foods since returning from the US in 2007, I can honestly say James's Passion and GRA for everything he does is evident in the flavor and superior quality of his products. His air dried and cured meats are an honour to work with and to quote one critic in my restaurant, "Why go to  Italy and for Parma Ham when we have this made on our own doorstep!"
Wade Murphy Executive Head Chef The Lodge at Doonbeg 
“For 41 years, Ballynahinch Castle has insisted on the best quality ingredients. James McGeough and his father have never let us down. In this regard we are proud to carry their name on our Menus”. Patrick O’ Flaherty General Manager, Ballynahinch Castle.
Testimonials
“McGeoughs Air Dried Pork is absolutelly delicious. If you sometimes find cured Italian hams a bit too gamey, then you will love this. A fantastic product well worth buying”.
Domini Kemp food critic for the Irish Times .
“James McGeough is a butcher who is passionate about his craft and the delicious speciality meats he produces at his premises in Oughterard”.
2011 Connaught Winner in Speciality Sausage Awards Smoked sausage, Lamb Sausage, Gold Black Pudding. 2010 Best Catering Supplier National Hospitality Award 2008 Euro Toques 2007 Great Taste Awards, Gold Award for Mini Cheese Salami Checkout Magazine Award, Best Specialist Offering 2006 Great Taste Awards, Gold Award for Air Dried Beef & Silver Award for Air Dried Lamb 2004 Megabytes Awards, Artisan of the Year Award (Bridgestone Food Guide) All Ireland Sausage Competition - Association of Craft Butchers of Ireland (ACBI) Supreme Champion of Ireland (Sausage) - Association of Craft Butchers of Ireland (ACBI) 2003 Speciality Awards – Association of Craft Butchers of Ireland (ACBI) Utrecht, The Netherlands Bridgestone Food Guide Awards Ballygowan Awards – Food Writers Guild, Ireland
John McKenna (Irish Food Writer) “James McGeough’s air-dried, smoked Connemara lamb isn’t just Ireland’s answer to Parma Ham, it is also the newest Irish artisan product with the greatest commercial potential since Edward Twomey’s Clonakilty Black Pudding stormed out of Clon to take over the world”.
Testimonials
James and Clodagh McKenna “Fresh from the Farmers Markets”
“Having used Connemara Fine Foods since returning from the US in 2007, I can honestly say James's Passion and GRA for everything he does is evident in the flavor and superior quality of his products. His air dried and cured meats are an honour to work with and to quote one critic in my restaurant, "Why go to  Italy and for Parma Ham when we have this made on our own doorstep!"
Wade Murphy Executive Head Chef The Lodge at Doonbeg 
“For 41 years, Ballynahinch Castle has insisted on the best quality ingredients. James McGeough and his father have never let us down. In this regard we are proud to carry their name on our Menus”. Patrick O’ Flaherty General Manager, Ballynahinch Castle.
Our store is about a passion for food and we only supply the best! Navigation