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.
Only the finest quality salmon makes the grade for the smoking process here at Ballyhack Smokehouse
We use 3 different varieties or types of salmon in our various products. We use only the highest grade of Scottish farmed salmon reared in the Scottish Lochs & Irish organic salmon reared off the west coast of Ireland which is renowned as the best quality farmed salmon in the world today, not only because it’s extremely limited quantities, but also because of the conditions in which they live.
When in season we are privileged to be able to smoke our treasured Wild Irish Salmon found in our Irish rivers and caught by means of snap or draft net.