Burren Smokehouse Ltd

Small-batch production and ancient craft We produce small-batch, hand crafted salmon in our smokehouse located in the Burren near the Cliffs of Moher.

Irish Organic Salmon Our location on the Atlantic west coast of Ireland is perfect for accessing the best raw materials we can find - Organic Salmon from Ireland. It is reared in the clean and wild tidal Grade A waters on the west coast. It s 100% organically farmed with natural methods. The feed of the salmon is marine-based, which means that the omega-3 content of the organically raised salmon is 10 times higher than that of non-organic salmon.

The salmon live in huge cages with 99% water and just one percent of fish. We have witnessed how animal welfare is being taken very seriously, and how for example a new way of treating sea lice through the implementation of lump fish was introduced. We couldn t imagine smoking salmon from any other provenance.

Our Craft Only very few ingredients are being used to smoke the fish: Irish organically farmed salmon, sea salt and real oak smoke offer an outstanding taste which attracted the attention of customers like Fortnum & Mason, Harrods and Selfridges in England.

Smoking is a process that overall takes almost two days per smoking. It just cannot be rushed because we use real smoke from untreated wood shavings and let the salmon cure after the smoking.

Over the last few decades, our Burren Smoked Irish Organic Salmon has brought home a plethora of prestigious gold medals and awards, from the Golden Fork and TOP 50 Foods at the Great Taste Awards to International Organic Awards.

Our mini food trail We not only produce smoked salmon, mackerel and eel, but offer also an array of food-related experiences. We love to share our passion and knowledge with our visitors. There are different experiences to choose from. From the interactive journey through time following the Irish salmon, a Meet the Maker VIP tour or a Seafood & Champagne tasting and even craft beer tastings.