Doyle Butchers is a family owned and operated farm, abattoir and butcher shop, based in the town of Dunlavin, in West Wicklow. 

 

The Doyle family have a long standing tradition in butchering with Myles’ father having had a shop in Mount Merrion Dublin and Myles spent 20 years working with his cousin John in Pearse Street before taking over the shop in Dunlavin in 2002. To this day there are lots of Doyles continuing the family tradition in the meat industry.

 

We like to think we do things in the traditional way, so we hand make all our own sausages and burgers, and we dry cure all our own bacon. We dry age and hang all our beef for a minimum of 21 days.

 

We take pride in sourcing as many of our products locally as is possible, giving a platform to many small artisan producers in the area, bringing our customers a taste of unique, traditional Irish food at its best.