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Forage and Cure

All the best places to eat, shop and stay in Ireland. A local guide to local places.

Rick Higgins is the man of the moment. He has perfectly captured the zeitgeist of the modern Irish butcher, both with his iconclastic shop in Sutton – people who walk into this extraordinary meat boutique for the first time can’t believe their eyes – and secondly with his new range of charcuterie, released under the Forage & Cure label, and made with his collaborator, Antonio.
In both respects, Rick Higgins is ahead of the game. The Sutton shop is a temple to the art of butchery, whilst Forage & Cure’s range of coppa, bresoala, salami, chorizo and proscuitto is a temple to charcuterie. Between these two branches of the business, Mr Higgins not only has your every need covered. He has also given himself a pair of challenges with which to practice and perfect his skills and his ambitions, for here is a quiet man with a fierce determination to be his best. So, if you are in search of 120-day aged beef, free-range smoked ham, or the best sauasges you’ve ever eaten, then Sutton is the place to be. How amazing, too, that a business that dates back to 1880 should be as nimble as a child and as anarchic as a teenager. That’s the power of the family butcher’s shop.

Rick Higgins and Antonio Princigallo
Unit 3, Oak Court, Oak Road, Western Business Park, Dublin 12

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