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Blair House Farm, based in County Kerry, Ireland, is a small family-run farm known for raising rare and traditional pig breeds like Tamworth, Oxford Sandy and Black, Middle White, and Duroc. The Walker family, with three generations of butchery experience, raises their pigs outdoors and free-range, focusing on ethical farming and natural feeding practices. Their full control over the breeding, butchering, and curing process ensures traceability and top-tier quality. Led by Master Butcher Paul Walker, the farm’s approach blends heritage farming with artisanal skill.
Their range of products includes nitrate-free charcuterie such as smoked salami, chorizo, and cured bacon, crafted using traditional European methods and matured naturally for up to 100 days. Cold-smoked over beech wood and seasoned with organic herbs, these meats are rich in flavor and free from artificial preservatives. Blair House Farm also runs educational workshops in sausage making, butchery, and charcuterie, catering to everyone from food professionals to hobbyists. Their online store makes it easy to order everything from family pork packs to specialty cuts and charcuterie boards.
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FAQ
What breeds of pigs are raised at Blair House Farm?
They breed Tamworth, Oxford Sandy and Black, Middle White, Large White, and Duroc pigs.
Are Blair House Farm’s products free from additives?
Yes, all products are free from nitrates, additives, and artificial preservatives.
Do they offer workshops or courses?
Yes, they run hands-on courses in butchery, sausage making, and charcuterie.
Can I order products online?
Yes, the farm has an online store offering pork packs, sausages, and charcuterie.
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