T: 066 915 2511
E: info@dinglebutcher.com


When it comes to buying meat for our shop, we leave nothing to chance
Good quality meat starts with a healthy animal reared in good circumstances on the farm.
Jerry visits the farms and chooses the animals for the shop.
He then brings them to be slaughtered ensuring humane handling of the animals at all stages.

You can be confident that the meat you buy from us, is prime meat reared and processed in the best circumstances.

Locations of Farms that Supply Jerry Kennedy’s Butchers with Animals:

Dingle Butcher, Kennedy’s Artisan Meats, would like to thank all our suppliers over the years. Without them we wouldn’t be able to provide such high quality meat to you the customer.

Tim Greaney, Flemingstown

66 hectare hill and sheltered vally of Killdubh and Flemingstown.

Tim farms a 200 ewe flock and fattens all his lambs for the local butcher

Patrick O’Brien, Doonties

40 Hectares of hill and lowland grassland.  The fertile land of Doonties is renowned for it fattening qualities.  South facing to the sun all day, it gives advantage to all year round grass.  All his lambs are produced for Kennedy’s Butchers.  See picture of Jerry’s father buying lamb from Patrick’s Grandfather in the 40′s

Our Own Farm

Top quality fertile hill and lowland, on the verge of Ventry harbour.  This farm is south facing and give the advantage of all year round grass, where we fatten beef and lamb for our shop.

Donncha Kelliher, Blaskets

Herdsman of the island.  This lamb has won various outstanding awards for it pré-sale flavour and has been awarded “Best lamb in Ireland”.  It’s available in limited quanties, in late summer and early autumn.  Check our shop from time to time for availability.

Séamus Ó Ciobhán

His land looks out to the Blasket Islands.  His farm is hill and coastal, and stretches from Dunquin to Graig.  His lamb exhibits the pré-sale flavour of of the Dingle Peninula, and has also won numerous awards for our shop over the years.

Eoin Clifford, Ballinascore

Eoin farms a 100 ewe flock of lambs of which he produces top quality butcher lambs.  His land is renowned for it’s fattening quality.

Séan Sé, Ventry

Séan produces top quality beef and lamb from his farm in Cathair Árd overlooking Ventry harbour.  Once again it exhibits the Dingle Peninsula Pré-sale flavour.

John & Johnny Kennedy – Inch Strand

Sandspit projecting out into Dingle Bay, and the centre is a very furtile grassy plain, which gives the lamb an absolutely pré salé
flavour. We welcome them as new suppliers to our shop.