Father's Day last orders - national: 1pm, 15th June┃local: 1pm, 18th June ┃uk: 1pm, 13th June┃other: 1pm, 7th June
Larder 02
Nobleza del Sur Eco Night Organic Extra Virgin Olive Oil 500ml
€21.00Nobleza del Sur Eco Night Organic Extra Virgin Olive Oil 500ml
Chilled 01
Chilled 02
Burren Smokehouse Hot Smoked Over Oak 90g
Sold OutBurren Smokehouse Hot Smoked Over Oak 90g
Waterford Irish Single Malt Whisky Ratheadon 1.2 700ml
€70.00Waterford Irish Single Malt Whisky Ratheadon 1.2 700ml
Trish's Honey Products Hand Rolled Beeswax Candle 2 to 3 hours
€3.95Trish's Honey Products Hand Rolled Beeswax Candle 2 to 3 hours
Hampers & Gifts 01
Hampers & Gifts 2
Christmas 02
Waterford Irish Single Malt Whisky Ratheadon 1.2 700ml
€70.00Dessert First by Margaret Fleming Luxury Christmas Pudding 908g
€11.99
All of the fish are filleted by hand, which ensures minimal bruising, and then pin boned by hand. The boned fillets are then dry salted for several hours. Duncannon Smokehouse's Irish Salmon, Trout and Haddock are then transferred to racks and the smoking process begins. This can take between 7 and 12 hours. Once the smoking has been completed the fish are removed from the kiln and chilled.
Nutritional Information |
Per 100g |
---|---|
Energy | 756Kj/181Kcal |
Protein | 20g |
Carbohydrate of which sugars |
0g 0g |
Fat of which saturates polyunsaturates |
11g 2.7g 2.5g |
Fibre | 0g |
Sodium | 2.6g |
Omega 3 fatty aicds | 1.13g |