About Tom Durcan Meats

Tom Durcan Meats butcher shop, founded in 1985, is located next to the fountain in Corks Old English Market, a historical landmark building in Cork city centre.

Tom's career in butchery began as a youngster. For three years running, Tom took a job in Jim Kidney's butcher shop in Carrigaline, during school holidays. The experience proved invaluable. Jim was an experienced butcher with his own slaughterhouse - and provided a 'fantastic education' for the young novice in how to source animals and the ground rules for good butchery. It was here Tom first learned how to spice beef, from a recipe Jim had been using forever. Twenty-one years later, Tom still uses it as a basis for his own spiced beef joints, which he is famed for.

As a young butcher, a three-month stint in Denmark taught Tom how to cure and smoke meats - valuable experience which remains with him today. His first business opportunity on home turf came a little later, with the renting of premises in Douglas, on the city boundaries. From here he supplied large contractors including the Irish Army and Department of Marine. Fate intervened one Saturday morning though, when strolling through the English Market, in the heart of Cork city, Tom spotted a unit for rent. Feeling the need to get back into selling directly to the public from a real butcher's shop, he took on the unit, where he works from today. Durcan's butcher's stall is situated at the Princes street entrance, right by the famous market fountain. Customers include enthusiastic home cooks, housewives, food celebrities and the chefs of the city.

Tom Durcan is proud to be associated with the Craft Butchers Association of Ireland and Cork Business Association.