“The Gubbeen Smokehouse range are stellar artisan foods, kitchen essentials, menu stalwarts. Fingal Ferguson, in honouring his pigs, also honours his customers.”
The smokehouse is based in the middle of the farm and is custom built to butcher, cure and age the range of meats
Using loclly sourced guaranteed Irish pork combined with the pigs from “our piggy co-op” we use traditional slow cured and dry age charcuterie in as honest a process as possible since 1997,
The Range we produce is largel based around our salami and from Fingals influences of time spent in Spain with family when he was young, and also travels around Europe and the connection with “Slowfood” which has been a big influence