McGeough's Cured Meats
McGeough's Butchers was established in 1971 by my father, Eamonn McGeough. Originally from Monaghan, Eamonn moved to England in his twenties where he worked in a butcher shop on Edgeware Road, London. 15 years later, an advert in an Irish paper advertising a shop for sale in Ougherard, Co Galway caught his interest. In 1986 the McGeough family relocated to a small village in the West of Ireland, Oughterard. In 1990, I joined the business after spending six years training in Germany. Germany was a fantastic experience! Whilst it was where I met my wife Christa, training (German Masters Degree in Butchery) and living in Germany allowed me to learn new ways of doing things; it gave me the confidence to experiment and develop new products which include our award winning air dried and smoked meats and salamis.
From small beginnings in the West of Ireland, McGeough's Butchers is now one of Ireland’s leading meat innovators.“Of all the younger generation of Irish butchers, James McGeough may be the most distinctive and determined”. John McKenna, Bridgestone Irish Food Guide (2007).
James McGeough, Owner Manager
Raised in Oughterard, Co Galway, James McGeough is a true Connemara Man. Following his pursuit for innovation and perfection, James moved to Germany for 6 years where he trained to become a German Master Butcher – a much sought after and respected title and the only Irish butcher to have this qualification.After 6 years, James moved to Ireland with his Master Butchery, enthusiasm and passion. Once home and settled in his fathers butcher shop, James began to experiment with local ingredients to produce products that could be described as being of German/Swiss origin. The result many years later are fantastic air dried and smoked meats.