McGeough's Connemara Fine Foods
Inspired by his training in Germany, James McGeough returned to the family butchery and began handcrafting salamis and sausages. Soon he began making a more exciting range, with modern interpretations of the ancient crafts of curing and smoking meats. McGeough also began winning awards – from the Irish Craft Butchers for his specialty meats and from the Irish Food Writer’s Guild for his air-dried Connemara hill lamb.
