The story behind our craft meats in Westmeath
We’re serious about meat. Not just the taste, but where it comes from, how it’s raised, and what we do with it. That’s why folks around Athlone and Mullingar keep coming back. It’s about honest food, prepared with skill. We work with farmers who share our values – sustainability first. You can taste it in every bite, whether it’s a Sunday roast or a weeknight stir-fry. No shortcuts here.
Our approach to raising quality livestock
When you ask for craft beef, pork, or lamb, you’re not just getting meat. You’re getting a story. We partner with small-batch local farmers.
We know them. We’ve seen their land. They use traditional methods, letting animals graze freely on grass. This isn’t just about flavour, though that’s a big part of it. It’s about animal welfare and a healthier environment. We had one farmer near Kinnegad tell me his pigs haven’t seen a concrete pen in years. That’s the kind of care that matters.The full-animal approach is key for us. Nothing goes to waste. This means you get the best cuts, yes, but also things like bones for stock, offal if you’re adventurous, and perfectly rendered fats. It’s a model that respects the animal and the land.
Respect the animal. Respect the farmer. Respect the customer.
- Proper aging for beef – at least 21 days, often more.
- Breeds chosen for flavour and conformation, not just speed of growth.
- Pigs fed a diet that includes grains and root vegetables, not just processed feed.
- Lamb from flocks managed for pasture health and wool quality.
- Chicken that has had time to develop muscle and flavour.
- Sausage recipes refined over years, using our own expertly butchered meats.
- Charcuterie cured using traditional methods and premium sea salt.
What makes our charcuterie stand out
Charcuterie is where we really get to play with flavour. Curing meats is an ancient craft, and we treat it with the respect it deserves. Forget those mass-produced, overly salty slabs you find elsewhere. We use natural casings for our sausages, and our charcuterie is dry-cured using a blend of salts, spices, and time. The process can take anywhere from a few weeks to several months, depending on the product.
Take our pancetta, for instance. It’s cured for three weeks, then lightly smoked over Irish oak. Or our air-dried beef – it’s seasoned simply with black pepper and a touch of juniper. You can pick up a beautiful side of it in Moate, or have it shipped straight to your door.
We’re not afraid to experiment, but we always ground ourselves in technique. It’s a balance that’s hard to strike.
| Product | Curing Time | Key Ingredients | Best Use |
|---|---|---|---|
| Pancetta | 3-4 weeks | Pork belly, sea salt, black pepper, juniper | Carbonara, adding depth to sauces |
| Air-Dried Beef | 6-8 weeks | Beef, sea salt, black pepper | Charcuterie boards, sandwiches |
| Coppa | 12-16 weeks | Pork shoulder, paprika, garlic | Antipasto platters, salads |
| Smoked Sausages | 2-3 days (smoking) | Our own pork, herbs, natural spices | Grilling, breakfast |
Ordering your craft meats from Westmeath
Getting your hands on our craft beef, pork, lamb, and sausage is straightforward. You can always place an order – we love chatting with our customers. If you’re local to the area around Kilbeggan or further afield, you can order online for collection. For those who can’t make it in, we ship nationwide in temperature-controlled, express refrigerated parcels. We’ve fine-tuned our packing process; think of it as sending a small, very cold, very delicious parcel bomb. We had one client whose phone rang three times in the first week after receiving their order. That’s the kind of impact we aim for.
We ship nationwide, but nothing beats talking meat face-to-face.
If you’re curious about our broader service offerings for farmers, see our premium butchery services. It’s a different kind of work but same attention to detail, whether it’s for a similar build or something entirely new.
For those who want to see what we do elsewhere, check out the craft meats we offer in Ennis. Each region has its own character.
Common questions about craft beef chicken pork lamb sausage in Co. Westmeath
Do you only sell beef, pork, and lamb?
We focus on beef, pork, lamb, and our own expertly made sausages. We also offer chicken and a range of charcuterie products.
How is your meat sustainably raised?
We work directly with local farmers who prioritise pasture-based grazing, responsible land management, and high animal welfare standards. This means animals live as naturally as possible.
What does ‘full-animal approach’ mean?
It means we the entire animal. Nothing is wasted. This provides you with a wider range of cuts and products, and it’s fundamental to our low-waste ethos.
How do you ensure freshness for shipping?
We use express refrigerated shipping. Our parcels are insulated, and we use substantial ice packs to maintain a safe, cold temperature throughout transit.
Can I collect my order in Westmeath?
Absolutely. You can order online and select delivery to your door. It’s a great way to see the quality firsthand.
Is your charcuterie made on-site?
Yes, all our charcuterie is made in-house using traditional curing and smoking methods. We control every step of the process.
All our craft beef chicken pork lamb sausage · Other services in Co. Westmeath · Get a quote
Citations
- https://www.heyfieldsfarm.co.uk/blog/organic-beef-principles
- https://www.lincolnshireturkeys.co.uk/organic
- https://www.sausagemaking.org/articles/traditional-craft
- https://www.feedinbritain.org/craft-butchers-local-food
- https://www.arlafoods.co.uk/pages/organic-dairy-farming
- https://www.abelandcole.co.uk/organic-living/organic-meat-guide
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