“The Gubbeen Smokehouse range are stellar artisan foods, kitchen essentials, menu stalwarts. Fingal Ferguson, in honouring his pigs, also honours his customers.”
The smokehouse was added around 2015 and is based in the middle of the farm. It is custom built for butchery, curing, smoking and aging the range of pork meats. It is also the main dispatch hub for all of the Gubbeen products and where we prepare for the farmers markets.
Alongside locally sourced, guaranteed Irish pork we also have our ‘Piggy Co-Op” which is designed to be a higher welfare for the animals. It is multiple farmers raring smaller batches of pigs to a strict set guideline.
We use traditional methods to slow cure and dry age our charcuterie to keep as honest a process as possible since starting in 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