Kelly’s Artisan Butchers began 75 years ago when Dominic Kelly who had served his time with Jake McCormick in Westport decided to open a business in Newport Co Mayo. His son’s Seamus and Seán took over the business in 1974, expanding and extending their father’s work. Sean’s sons Kenneth and Cormac also work in this rare and wonderful family business.
Today they are among an elite five butchers in Mayo who have their own abattoir. Once a week, Kelly's process beef and lamb solely for sale in Kelly’s butcher's shop. It is with justifiable pride that Seán explained that up to 70% of the livestock come from the Kelly's own farm and the remainder is hand picked by Sean in the local marts and nearby farms. The abattoir is small and right behind the butcher's shop - no stressed animals who have travelled long distances here, just those that have been reared properly and humanely in the locality and are treated with respect in the abattoir. You can't ask much more than that from your local butcher.
At the shop, you can find traditional Irish meat cuts, and speciality products. Beef is dry aged the old fashioned way on the bone for tenderness and succulence in the end product. Kelly's home made and produced award winning black and white puddings and sausages are famous the result of many years of research, trial and testing by Seán and available in the shop. A well-known local secret “the Putog”, a traditional pudding made to a Sean's special and traditional recipe, is also on sale here. Marry all this with the enthusiasm of a man who supports the Good Food Ireland ethos wholeheartedly. Sean also now supplies his own meat to Kelly's Kitchen - a lovely cafe right next door run by daughter Shauna. All the ingredients of the famous Kelly's full Irish breakfast are put to good use on the menu - plus a heap of homemade meat dishes daily.