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Duncannon Smokehouse

In Wexford County, on the south-east coast of Ireland, Duncannon Smokehouse was initiated by Frank Ronan in 1974.
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In Wexford County, on the south-east coast of Ireland, Duncannon Smokehouse was initiated by Frank Ronan in 1974. He used at the time a traditional AFOS oven to smoke fish. 40 years later, his son, Kai Ronan, has taken over the tradition of Master Smoker and produces a 100% pure and natural range, with passion and care. Craftsmen of this family-run business work by hand at each stage: filleting, smoking, slicing and packaging.

Their products have received several “Great Taste Awards”, considered as the highest academy awards for food. Those British awards are issued by the “Guild of Fine Food” (organisation of food connoisseurs).

Le Comptoir Irlandais has carefully selected a range of delicious organic smoked salmon among Duncannon Smokehouse’s products.

Duncannon is collaborating with organic farms producing salmon on Ireland’s west coast.

Indeed, the waters of the Irish Atlantic coast have the reputation of being pure and clean. In the farms selected by Duncannon, salmon is well looked after and its life-cycle is respected. It is fed only with organic or natural ingredients.

That is what makes the superior quality and the rich taste of this salmon. As it is rich in omega-3 but also in vitamins, calcium and magnesium, salmon is excellent for your health!

Duncannon Smokehouse’s organic smoked salmon is 100% natural, without artificial colourings or aromas.

You may order it in various pack sizes: 3 to 5 slices (100g) or 6 to 8 slices (200g), half salmon, pre-sliced or not (0,5 to 0,6kg) or full salmon (1kg to 1,2kg).

This trout comes from a fish farm located in Kilkenny County. You may order it in various pack sizes: 3 to 5 slices (100g) or 6 to 8 slices (200g), half trout, pre-sliced or not (0,5 to 0,6kg) or full trout (1kg to 1,2kg).

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