Welcome to Ireland's Online Butcher Shop
From our publishers The Irish Beef Book is a food lover’s companion you will treasure. Written by Pat Whelan.
The latest entry from our food blog, covering everything from gourmet taste to food safety issues.
James Whelan Butchers to invest €100k in new scholarship program, dedicated to the art and craft of butchery.
Succulent fresh Turkey breast roast, rolled and tied ready to pop into the oven. Our award winning stuffing is made up with freshly chopped onions and herbs and then mixed with grated breadcrumbs and butter. The flavours are released through the turkey giving a juicy flavoursome tender bird.
This exclusive roast has been aged on the bone in an authentic Himalayan salt chamber which creates a roast with special tenderness &depth of flavour.
Handmade Black Pudding by James Whelan Butcher's. Smooth texture and delicate flavour, celebrates the individual ingredients in harmony
This is delicious aged angus fillet of beef wrapped in a luxurious mushroom duxelle, buttery puff pastry with fresh herbs and sea salt.
Hugely tender and juicy and best cooked on the griddle pan or marinated with fresh rosemary and cooked on the barbeque.
Our signature Thick Cut heritage cure rashers are truly delicious. Traditionally cured, they have a distinctive flavour with a hint of smoky hickory undertones.
The marbling is what gives Iberico pork an incredibly luxurious flavour and tenderness.