Welcome to Ballyhack Smokehouse, a family-run artisan smokehouse located in the picturesque seaside village of Arthurstown, Co. Wexford. Whilst we specialise in a number of different smoked products, our premium cold smoked salmon is our most popular.
The Walsh’s come from a long tradition of salmon fishing with Michael and his son Paddy formerly 4th & 5th generation fishermen. We take pride in the craftsmanship we dedicate to smoke our salmon.
Only the finest quality salmon makes the grade for the smoking process here at Ballyhack Smokehouse.
We use 3 different varieties or types of salmon in our various products. We use only the highest grade of Scottish farmed salmon reared in the Scottish Lochs & Irish organic salmon reared off the west coast of Ireland which is renowned as the best quality farmed salmon in the world today, not only because it’s extremely limited quantities, but also because of the conditions in which they live.
When in season we are privileged to be able to smoke our treasured Wild Irish Salmon found in our Irish rivers and caught by means of snap or draft net.
At Ballyhack Smokehouse, our technique is unique and mechanical free. Everything we do is based purely on taste and good judgement.
Our salmon is gently smoked for a period of 2 days. We compare this to slow roasting meat. “Great taste takes time”
Beech is used which is a milder wood with a delicate smoke that allows the true flavour of the salmon to sing. Heavier smoke is given by the more commonly used oak can produce a less delicate taste. Wood chips are used rather than sawdust which produces a gentle, clean, dust free smoke.
Come on board with us and enjoy the taste of an age-old tradition!!