Local Food Hero
James McGeough,
Oughterard, County Galway
Inspired by his training in Germany, James McGeough
A young man of great energy (he supplied 25,000
returned to the family butchery and began handcrafting
servings of this delicacy to the Ryder Cup Banquet in
salamis and sausages. Soon he began making a more
2006), he is happiest when developing new ideas.
exciting range, with modern interpretations of the
And his range is certainly a connoisseur’s delight, as it
ancient crafts of curing and smoking meats. McGeough
includes air-dried and lightly-smoked ham, turf-smoked
also began winning awards – from the Irish Craft
beef, air-dried pork cured in red wine and flavoured
Butchers for his speciality meats and from the
with local wild juniper berries and orange rind; whiskey
Irish Food Writer’s Guild for his air-dried Connemara
salami; cured sausages with Mossfield organic cheese;
hill lamb.
and a range of pâtés and fresh speciality sausages. His
fantastically diverse products, unsurprisingly, are used
by many leading restaurants all over the country.
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