PREMIUM UNRIVALLED QUALITY

Smoked Salmon

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HANDCRAFTED IN COUNTY WEXFORD

INTERNATIONAL SHIPPING AVAILABLE

AWARD WINNING PREMIUM SMOKED SALMON

TRADITIONAL & AUTHENTIC

PURVEYORS OF PURE

 

Welcome to Ballyhack Smokehouse, a family-run artisan smokehouse located in the picturesque seaside village of Arthurstown, Co. Wexford. Whilst we specialise in a number of different smoked products, our premium cold smoked salmon is our most popular.

The Walsh’s come from a long tradition of salmon fishing with Michael and his son Paddy formerly 4th & 5th generation fishermen. We take pride in the craftsmanship we dedicate to smoke our salmon.

We received our first smoker from an elderly gentleman across the river who used it to smoke fish as far back as the 1960s. Today, being one of Ireland’s oldest smokers, we are esteemed in the fact that this same smoker is producing award winning product today.

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We are a Guild of Fine Foods, Great Taste three star winner 2017 for our Artisan Beech Smoked Salmon and also a Gold Fork nominee for this product. Great Taste 2017 two star winners for our Irish Smoked Organic Salmon. Winner of the Irish Food Quality Awards (IFQA) 2016 for our Smoked Wild Irish Salmon and winner of the IFQA’s 2017 very first Peoples Choice awards.

ballyhack smokehouse smoked salmon in packaging with side of salmon

FIRM FAVORITES

BROWSE OUR PRODUCTS

Classic Irish retail pack

Classic Irish Organic Smoked Salmon

€35.00 – €65.00

wild Irish smoked salmon in packaging

Wild Irish Smoked Salmon

€30.00 – €85.00

Artisan smoked salmon in packaging

Artisan Beech Smoked Salmon

€15.00 – €32.00

BROWSE OUR FULL RAGE

OUR ARTISAN METHOD

We take tremendous pride in our traditional, craftmanship approach to the production of our premium artisan salmon.

We received our first smoker from an elderly gentleman who used it to smoke fish in the 1960s and with it, Ballyhack Smokehouse was established. Today, being one of Ireland’s oldest smokers we are esteemed in the fact it is still producing award-winning smoked salmon.

We use beech wood to smoke our salmon rather than sawdust. The wood chips smoulder slowly, allowing a distinctive smoke to infuse the flesh. The salmon is gently smoked for a period of 48 hours.

read more about our artisan method