Butcher's Specials

Hugh "The Smokin' Butcher" award-winning smoked Black Pudding is the perfect mix of traditional Irish & Mediterranean style cooking (& charcuterie). First, of it's kind, the Smoked Pudding is additive & preservative-free, made from all-natural ingredients including a naturally edible casing.In 2017 our Smoked Black Pudding won "Supreme Champion Award for 2017" at the great taste awards. Hugh’s multi-award-winning Smoked Black Pudding, symbolises his passion, his roots, his days back at his mother’s kitchen & is his most exciting and innovative product to date.

Dry cured using an age old Maguire family recipe & smoked gently over Beechwood Chips leaving a subtle Smokey flavour. These are perfect for a Burger or a Breakfast Roll or just your Classic Full Irish.

Hugh Maguire is renowned for his award-winning, gold medal Pork Sausages which we have been making since 1991. This particular Breakfast Sausage was awarded the "Best Breakfast Sausage in Europe in 2012". Made with quality ingredients, these Breakfast Sausages are one of Hugh's most sought after speciality Pork products in-store. We source our Pork from Stauntons in Co. Cork. These are perfect for your Classic Full Irish.

Qty Per Pack: 4

Inspired by age old French recipes, our White Pudding is particularly smooth in texture.

Hugh's award winning smoked Black & White Pudding is the perfect mix of traditional Irish & Mediterranean style cooking (& Charcuterie). First of it's kind, the smoked pudding is additive and preservative free, made from all natural ingredients including a naturally edible Casing.

Traditional Black Pudding, one of the few remaining Black Puddings left that is 100% natural containing fresh pigs blood. Additive & preservative free. "Your pudding beats the lot" - Myrtle Allen.

Full or half ham boned, rolled and smoked in our smokehouse in Navan, Co. Meath.

Size Guide: 

• 2.5kg - 10/11 adult portions
• 5kg - 19/20 adult portions 

Dry cured by hand, using an age old Maguire family recipe, leaving you with a delicate, luxurious flavour. We source our Pork from Stauntons in Co. Cork. We love these in a weekend fry up.

Lincolnshire Sausages are characterized by their herby flavour, open & chunky texture, the result of the constituent Pork being coarsely ground rather than minced.

Inspired by age old Italian Pork Sausage methods, Hugh Junior sourced the recipe for our Pesto & Red Onion Sausages during a summer spent working in Bologna. A very popular Sausage with our customers, each Sausage is hand made instore by our Master Craft Butchers.

Quantity per pack: 1kg

We cut a chunky piece of pork loin and debone it whilst leaving the rind on to ensure crackling successes. Lean, but with a good layer of fat beneath the skin.

Quantity per pack: 1kg

Also known as the 'baby back ribs'

These burgers are made with dry aged beef, salt and pepper. 100% natural burgers and preservative free.

Inspired by age-old Italian Pork Sausage methods, Hugh Junior sourced the recipe for our award-winning, Spinach & Cheese Sausages during a summer spent working in Bologna. Our Spinach & Cheese Italian Sausage were awarded silver in Irelands, 2018 Blas na heireann awards!

A juicy, thick & marbled, 28 day aged T - Bone steak.

The T-Bone steak consists of the striploin and fillet. They're joined together on the bone to intensify flavours. This is a steak lovers' steak. All our Grass-fed Beef is sourced from James Troy in Co. Westmeath. 

Skinless, boneless Chicken Breast fed on a Cereal based diet to ensure a succulent texture.

Prepared in-store by our master craft butchers, our Ham Fillet is a customer favourite. We source our Pork from Stauntons in Co. Cork.

Our Rib Eyes are dry-aged for 28 days in our humidity-controlled dry-aged fridge. The dry ageing process breaks down the fibres in meat leaving you with a beautifully rich nutty flavour. Our Dry Aged Rib Eye is a popular choice among our punters. Its thick cut & heavy marbling further enhance the wonderful flavours. Hugh hand selects our Grass-Fed Beef from farmer James Troy in Mullingar, Co. Westmeath. Dry ageing is a timely & costly process but we believe in supplying our customers with the best quality steaks we can. "You can't fake dry-aged".

*Price is for one steak*

Easy pulled pork

Dry cured using an age old Maguire family recipe & smoked gently over Beechwood Chips leaving you with a subtle Smokey flavour. We source our Pork from Salters Co. Carlow in & Stauntons in Co. Cork.

An Argentinian inspired recipe combined with Hugh Maguires signature recipe with chocolate

Price: 150g for €3

Quantity per Pack: 1kg