O'Doherty's Fine Meats has traded from 3 Belmore Street in Enniskillen since 1957, when James O'Doherty opened the shop as a local butcher's counter. The business is now run by third-generation butcher Pat O'Doherty, known for developing Fermanagh Black Bacon, cured to a recipe based on older curing methods and sold in five variants: Original, Streaky, Brandy Cured, Oak Smoked, and a no-added-nitrites version. The bacon is made from pedigree pigs reared on Inish Corkish, an island on Lough Erne owned by the O'Doherty family, and processed at an EU-approved plant attached to the shop. The counter also sells Aberdeen Angus beef from cattle reared on the shores of Lough Erne, game from local estates, hams, and other traditional cuts. O'Doherty's runs an EU-approved processing facility alongside its retail butchery, supplying delicatessens and restaurants elsewhere in Ireland and Britain in addition to shop customers. It opens Monday to Saturday, 8am to 6pm, on Belmore Street in Enniskillen town centre.
Surveyed