Kelly’s Meat Store was opened as “The Pork Shop” in 1948 by my father Jackie Kelly, in the late 1960’s he expanded into Beef, Lamb & Poultry. He built up a reputation for consistent quality fresh meats and over time built up a loyal and discerning following.
I assumed the mantle of Kelly’s Meat Store in the 1990’s and would like to think I have carried forward a proud tradition.
We produce all our Sausages & Puddings at our premises here in Kilrush by traditional methods using only the finest locally sourced ingredients. As A result we have been National Champions/Finalists of Associated Craft Butchers of Ireland, Sausage & Pudding Competitions since their re-incarnation in 2001.
Our Beef and Lamb are locally reared on County Clare farms and slaughtered, unfortunately not in Kilrush anymore, but in Ennis. We insist on a dry kill to achieve the best results when dry-ageing.
Our Pork and Poultry are both reared and processed in Limerick. We have been using the same suppliers of these products since my father was running operations. Consistency in supply quality only makes it easier to produce a quality end product.

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