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Located in Lisdoonvarna, the Burren Smokehouse was founded by Peter and Birgitta Curtin in 1989. The Curtins believe that Smoking is an Art and a Craft and use only locally sourced Irish Organic and Wild products. The Company employs 20 people. Using unique patented smoking methods, the Burren Smokehouse started with the smoking and curing of salmon and later branched out into mackerel, trout, and eel. Cheese was also added. According to Good Food Ireland, it is a “highly acclaimed, award-winning traditional smokehouse”. They carefully source quality raw materials and control their own quality standards with a backup of regular testing from independent laboratories and regular checks from organisations that certify them. The recipient of numerous awards, The Burren Smokehouse was one of the suppliers of the State Banquet during the visit of Elizabeth II to Ireland in 2011 and in May 2019 King Carl XVI Gustaf and Queen Silvia of Sweden came to the Burren Smokehouse to learn about artisan food production in the Burren. The company also runs a visitor centre featuring the story of Irish Salmon in mythology and as a food resource and is one of the bigger tourism attractions in County Clare. The Burren Smokehouse is one of the organizers and participants of the yearly Burren Slow Food Festival. The Burren Smokehouse has a retail space selling local food produce and runs an excellent online shop that delivers all over the world. It was awarded “Best Online Premium Smoked Fish Retailer 2021” in the Irish Enterprise Awards 2021, hosted by EU Business News
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The Burren Smokehouse has begun to source oysters (Crassostrea gigas) from another GEOfood producer, Flaggy Share Oysters and adding these oysters to its range of smoked products. Oysters have been harvested along the Burren Coast for 4000 years and commercially grown since the 13th Century. Recent excavations of shell middens in Fanore showed that shellfish were part of the diet of our first hunter-gatherer population.
