"It is no exaggeration to say that a good butcher can transform your diet"
It is no exaggeration to say that a good butcher can transform your diet, away from the blandness of chicken fillets and chops and on into the wild wonders of the great gelationous cuts, the queer gear of the trade that delivers not just the best tastes, but also the best value.
Not only that, but Michael, Sarah and the team will even sharpen your knives to make sure that slicing that cote de boeuf, or their own porchetta, goes smoothly. The team in the Village Butcher are up for it and, once you have a taste of that 30-day aged beef, you will be too.
Nationwide Delivery Details
Dublin Delivery: Mon – Fri €7.99
Saturday Delivery €9.99 – 10am order cut off for Sat delivery.
Nationwide Delivery: From €7.99
Mon – Thursday only
Free Delivery: Available on orders over €129.99
Delivery schedule is stock dependent.
Click & Collect
Click & Collect available Mon – Sat.
Minimum 24 hours required for all orders. However we will endeavor to accommodate all orders at short notice .Please feel free to contact us at anytime regarding your order.
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Dry Age Beef
We source from small farms who use small abattoirs this ensures the best quality and our commitment to no air miles in the produce we stock. Our beef is hand selected from just 2 farms, Joe Hayes Co Galway and Darren Flynn Co Waterford. We work closely with our farmers to give you the best quality marbling in our beef. We dry age our beef for a minimum of 30 days up to 50 days in our purpose built dry age fridge with Himalayan Pink Salt blocks. We sell select breeds such as Angus, Hereford & Belted Galloway and Irish wagyu. We are happy to custom cut any cut for you on request.
We source our lamb from Darren O’Flynn Co Waterford. Darrens lambs are grass fed, and are farmed using traditional methods. We hang our lambs to improve the flavour and texture so you get the best possible taste. Lamb is perfect from the quick grill chops to the slow cooked shoulder.
We are happy to advise you on any cut or cooking method
Dry Cure Bacon & Ham
We dry cure our own bacon using a nitrate free cure and free range pork. We air dry our bacon to give it a nice crispness when cooked. We use just 2.5% salt cure making our bacon low salt. Our range includes speciality flavours such as Black Bacon and Maple Cured. We also oak smoke our own bacon.
We dry cure both free range and organic .
Free Range & Organic Chicken
We source our chickens from ShannonVale Co. Cork – supplies all of our fresh Irish poultry. They are members of Origin Green and recently installed solar panels to their processing plant and hatcherys.
Billy Gray of Feighcullen Farms Co. Kildare supplies us with our Free range Chicken, Duck & Turkey. Billy uses all organic feed for his poultry and uses no pesticides on his farm.
Crawfords farm Co. Tipperary supply our organic chicken.
We handmake a selection of sausages here in store. We use free range pork and clean fresh ingredients, no preservatives, no additives, no filler or rusk and natural skins. Our sausages are suitable for those on special diets and clean eating and are gluten free. Our weekly range includes Italian, Toulouse, Pork & Leek & herby pork. Our speciality range includes Cheddar, Jalepeno & smoked Bacon, Lamb Doner Kebab, Boerewors, Venison, Kolbasz, Argentine Chorizo, Spicy Choprizo & free range turkey.We pump up our range for summer to make your bbq more interesting.
FREE RANGE & ORGANIC PORK
We source Prize winning Rare breed Free Range Pork such as Tamworths, Oldspots & Sandyblacks from Dermot Allen Winetavern Farm Co. Wicklow. Dermots pigs roam free and forage naturally on his pesticide free farm.
We source our organic pork from Rathgarogue Farm Co. Wexford. Rathgarougue grow and mill their own organic oats and veg which feed the pigs. A thoroughly sustainable farm.