A butcher at the heart of Timoleague

Tony Hurley1

Posted on: 2nd April, 2014

Category: Food & Wine

Contributor: Sheila Mullins

Meat doesn’t get any more traceable than when an animal is reared on the family farm with its welfare a top priority from birth to slaughter. A cut of meat from Tony Hurley Butchers in the heart of Timoleague comes with that guarantee of personal accountability – from farm to fork.

Tony Hurley2A village butcher shop has stood in the same spot in the village for decades and Timoleague native Tony, having taken over from his brother 18 months ago, is continuing the tradition of local meat for local consumers.

Tony has been involved in the business is one way or another all his life, from sales to slaughtering and knows the process of producing quality meat inside out. “It’s all about good farming practices,” he says. “Making sure the animal is properly reared and ethically slaughtered is the difference between what I offer and what I call ‘factory meat’.”

Everything is sourced from within a six mile radius, with beef from Tony’s brother, lamb from local farmer Colin Bateman, pork and bacon from Stauntons and West Cork Meats, chickens from Shannonvale and a colourful selection of locally grown vegetables. Tony also does a roaring trade in his own speciality products including homemade stuffing, black and white puddings and variety of flavoured sausages and burgers. His potato pies and chicken wraps are also very popular as a stick-in-the-oven dinner option for time-pressed customers.

Tony will be busy next week, as locals return home for a family get-together, with lamb still one of the most popular choices – the traditional roast lamb dinner that many eat on Easter Sunday actually goes back even earlier than Easter to the first Passover of the Jewish people.

A dab hand in the kitchen himself, Tony has lots of advice and cooking tips for all cuts of meat for Easter dinners. To get your order in nice and early and have that ticked off your list call 023 8846110.

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