02/06/2026
Our salting and smoking process blends ancient Irish and Scandi methods.
We use just the right amount of sea salt to make our Burren Smoked Irish Organic Salmon safer and ever tastier for you to enjoy. The salmon fillets are wet after the salt has been washed off so they need to be dried before they can absorb the smoke properly. The fillets are placed on racks and the trolley is pushed into the kiln.
Oak shavings are a key ingredient to our well known and loved Irish Organic Smoked Salmon. The air gently passes the salmon fillets taking away any excess moisture. This process takes a few hours depending on the size of the salmon.
Our refined recipe and carefully controlled smoking process allows the smell and taste of our freshly smoked salmon to ignite nostalgia for both Peter and Birgitta, the founders of the Burren Smokehouse and Burren Experiences, from early childhood memories of fishing.
Our Burren Experiences not only allow you to learn more about our unique smoking process and techniques from start to finish, but we also show you our custom-designed kiln and smoke box, which is an integral part to our award-winning Smoked Salmon products.
Book your experience now: https://www.burrenexperiences.ie/
