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The
Burren Smokehouse
Website http://www.burrensmokehouse.com
Based in Lisdoonvarna, Co. Clare, The Burren Smokehouse
(www.burrensmokehouse.com)
was founded in 1987 when Peter and Birgitta Curtin identified
a gap in the smoked salmon market. The pair did some
research in Sweden and Ireland in 1985 and, heartened
by what they found, set up a portacabin office and small
kiln in Lisdoonvarna, smoking around 20 fish at a time.
Traditional smokehouses are only as good as their ‘recipe’
- what sort of salt is used, how long the fish is salted
and dried for, how is it dried and smoked, what temperature
it’s smoked at and for how long – a closely
guarded secret for each smokehouse. The Burren Smokehouse
only ever uses Irish salmon and only pure oak to smoke
the fish. It was a combination of these simple things
that earned The Burren Smokehouse the name it has today.
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