Frenchman Oliver Beaujouan marries the skills he learned in charcuterie with local and Irish ingredients to create a smorgasbord of micro-artisan foods to grace any table from a ne restaurant to a charcuterie board at home.
Patrick O'Connell of O'Connell's Poultry Farm rears ducks and chickens in the halcyon setting of their family farm in Meeligoleen. He cold- smokes them to sell at Tralee Farmer's Market and by appointment direct from the farm.
John-Paul and Kathleen O'Connor who own and run Sásta always knew their sausages and black and white pudding were something special. But even they couldn't believe it when their white pudding won the Fins Goustiers award in Normandy.
Both the lowland and hill lamb from sheep reared on the Ring of Kerry is iconic in food circles and loved by chefs.