Have you ever wondered how salmon is processed so that it morphs from its raw state to the amazing smoked delicacy we are offering? Now you can find out for yourself in our presentation and hands-on demonstration how salmon is smoked.
We will give detailed explanations in our visitor centre, where the first kiln we used is living. Discover the difference between hot and cold smoked salmon, and hear the story of the Burren Smokehouse that started almost 30 years ago. You will get a chance to smell and run your hands through the oak shavings we use, and taste different kinds of smoked fish.
We will also show you our smoking process video which is available in English, French, German, Swedish, Italian and Spanish. You will have the opportunity to ask every question you might have about the smoking process.
Participants of this presentation will be eligible to a 5% discount on the purchase of Smoked Salmon, Smoked Mackerel and Smoked Trout on the day of the presentation.
Book your place today by sending an email to firstname.lastname@example.org and specify on which date you wish to attend our presentation. and how many will be coming.
On most days, we will offer an hour-long presentation in the morning at 9.30am, and another one at 4pm. Please note that these times are subject to change, and it is advised to double-check with us before arrival.
Available from 1st March to 31 August
Also available as a gift voucher - we will send it directly to the beneficiary.
Admission for an adult:
Admission per child under 17 years of age:
Please note that coming to our Burren Smokehouse visitor centre is free, and visitors can taste our Burren Smoked Irish Organic Salmon, and watch the video about the smoking process (available in English, French, Italian, Swedish, Spanish and German). The difference to the proposal above is that they will not be given a detailed presentation.