Walsh's Victuallers

Walsh's Victuallers From farm to fork. From paddock to plate. All Walsh's meat comes from Walsh's farm, Walsh's abattoir and leaves Walsh's butchers.

Hello all from Walsh's Victuallers. Walsh's Victuallers was founded in 1968 by Thomas Walsh. Since Thomas's retirement in 2012, the business has been handed down to his eldest son William Walsh. As a result, its a 2nd generation butcher shop, marrying old school style, ie dry age, grass fed, small business with modern butchering needs, ie options of marinades, more international cuts, varying styl

es of burgers and sausages. All meat sold in the shop is grass fed on Thomas Walsh's farm. It is slaughtered in Walsh's abattoir, left dry age from three to five weeks and then sold over the counter in Walsh's butchers.

Address

67 Bridge Street
Skibbereen

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 8:30am - 6pm
Saturday 8:30am - 6pm

Telephone

02821063

Website

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