Jerry Kennedy is one of the pre-eminent Irish butchers, a master of the craft of charcuterie, and a man whose skills with rearing, sourcing and preparing meats underpin the food culture of the town of Dingle, and the entire Dingle peninsula.
Mr Kennedy is known in particular for offering the extremely rare lamb reared on the Blasket Islands, where the shepherd is Donncha O’Ceileachair. The Islands are a spacial place where, as Donncha says,“the sheep are grazing on land that was never ploughed, so there is a nice mixture of grassland and heather.” The Blasket lamb is unique, but then so is the Dingle Peninsula lamb, which Jerry sources from a network of farms on the peninsula, and equally superb is the beef from Jerry’s own farm. And if the meat offering of Mr kennedy's shop is peerless, then so too simply is the service, which is gracious, funny and expert. There isn’t a better butcher’s shop than Kennedy’s of Dingle.
More along the Kerry coast
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