You will find us in The Big Shed! Look out for a large orange umbrella – we will be underneath it, tempting you to a taste!
We are very privileged to be taking part in one of the events on Sunday afternoon from 3:30pm to 4:30pm in the Drinks Theatre:
‘Smoked Salmon – with a glass of wine, or a Ball O’ Malt or artisan cider?’ – talk and tasting with Dave Broom, Whiskey Writer, Leslie Williams, Wine Writer, Daniel Emerson of Stonewell Cider and Anthony Creswell, Smoked Salmon producer – includes smoked salmon tasting with wine, whiskey and artisan cider.
For full details, click here: http://www.litfest.ie/events/smoked-salmon-glass-wine-or-ball-o-malt-or-artisan-cider
Do you have your favourite drink with smoked salmon?
If you do, please let us know what it is before this Sunday, May 18th. Whoever has the most original suggestion will have a side of our Smoked Salmon sent to them to enjoy with their recommendation!
Email your suggestions NOW to firstname.lastname@example.org
May 14, 2014 No Comments
Ummera Smoked Products, a small but highly regarded producer of smoked salmon, smoked chicken & other products, has a vacancy for a part-time office administrator, 3 mornings per week.
Responsibilities will include general office duties, contacting customers, taking and making up orders to despatch stage, general accounting and data entry.
Experience in using Sage is desirable as is a knowledge of accounting practices. Must show a basic competency in website applications, social media and IT. The role also involves active participation in the preparation of our products for despatch.
A keen interest in artisan food is an advantage.
Please email email@example.com with your CV and we will send you a more detailed job specification.
Ummera Smoked Products, Inchybridge, Timoleague Co. Cork WND-86-6WN
Closing date for applications: Friday, February 7th, 2014
January 31, 2014 No Comments
Ummera Smoked Products Ltd is looking to recruit a part time Smoker Apprentice to assist the existing small team at Ummera Smoked Product producing niche high quality, hand crafted smoked salmon, poultry and bacon. If you have a passion for quality food and want to help provide our customers with the very best, please email your CV today to firstname.lastname@example.org
- Position: Smoker Apprentice
- Position Type: Part Time: 5 day flexible schedule 9am-1pm.
- Hours are dependent on business demands with a minimum of 20 hours per week.
- Location: Ummera Smokehouse,Timoleague, Co. Cork
- Remuneration: Starting pay: basic hourly rate
- Start Date: Immediate start
- Assisting the Smokehouse Manager in all aspects of the smoking operation
- Hand filleting salmon
- Pinboning, trimming and slicing smoked salmon.
- Brining, smoking and packing other products, chicken, duck and bacon.
- Filleting and marinading salmon for Gravadlax
- Operating fish skinning and slicing machines
- Setting-up and cleaning-down of skinning and slicing machines
- Making up weighed packs of sliced salmon
- Vacuum packing and sleeving sliced packs
- Making up orders of finished product for dispatch
- Cleaning of processing and storage areas
- Disposal of fish offal to wormery
- Tracking goods inward and through processing, and completing relevant paperwork
- Assisting with stock-taking
- General maintenance jobs (includes grass cutting when the weather is nice!!)
- Completing all relevent HACCP and company documentation correctly and accurately and forwarding to the correct department
- Moving of heavy goods/equipment in accordance with the companys Manual Handling policy
- Any other additional duties as reasonably requested
- Skills & Requirements:
- Reliable and detail orientated
- Hands-on and dependable
- Ability to be flexible and communicate well with others
- Commitment to the objectives of the Company
- Food industry experience desirable
- Must be able to speak and communicate in English
- A knowledge of HACCP and Basic Food Hygiene is advantageous but full training will be given.
Ummera has one full time Manager, one part-time admin/office staff, two processing operators and additional staff at peak periods (ie Christmas). We are a very small family company and we all tend to lend a hand in whatever area when needed.
Please email Catherine@ummera.com with your CV.
Closing date for applications: 19th April 2013
April 9, 2013 No Comments
News just in that Ummera has been awarded a Highly Commended in this year’s National Organic Awards in the “Best Organic Prepared Food Product” category.
No more details available yet! But congratulations to all the contestants and winners in this, the start of National Organic Week 2011
September 12, 2011 1 Comment
Last Thursday, September 8th, Ummera took part in a superb Good Food Ireland showcase at the British Ambassador’s Summer Party in Glencairn Sandyford, Dublin. Some 40 members of Good Food Ireland presented the very best of Irish food to over 1,200 guests. The event was a spectacular success and the full list of participants and the “menu” can be viewed at Good Food Ireland
Ummera’s offering was Smoked Chicken Drumsticks as our contribution:
Having spoilt some of Dublin’s citizens with our smoked drumsticks, we felt it was only fair that we should let our locals try them as well.
So today, Saturday, September 10th., you may find – if you are early enough – the following locations offering you the chance of tasting something rather special!
Pure Sushi Stall at Midleton Fair
Seaview Cafe, Kinsale
Rohu’s Market Shop, Innishannon
Urru Culinary Store, Bandon
The Quay Food Shop, Kinsale
Make it Smoked Chicken Drumstick Day!!
September 9, 2011 No Comments
La Cucina in Limerick took up the challenge to provide an Only Irish menu for the month of May, and we are more than happy to find that Ummera’s products feature three times on their menu!
Here is the Antipasto Irlandese – spot the Smoked Duck!
and the Bruschetto Salmone
And finally the Farfalle with Smoked Chicken
And that’s just Ummera’s contribution!
There’s Gubbeen’s salami, Yeats Irish Cream Cheese, Jim Cronin’s salads, St. Tola’s cheeses, T.J. Crowes pork, Murphy’s Ice Cream and Glenisk cream too!
May 16, 2011 No Comments
These little bites of splendor allow the smoked duck to shine!
10 slices Ummera Smoked Silverhill Duck
1 firm, but ripe pear
2 tablespoons walnut oil
½ tablespoon balsamic vinegar
½ teaspoon honey
½ teaspoon four spices mix (recipe follows)
In a small bowl blend oil, vinegar, honey and spices (including salt and pepper)
Peel and slice pear
Fill appetizer spoons with a slice of pear, topped with a slice of Ummera smoked duck and another pear slice
Add a little vinaigrette to the spoons and you are done!
Four spices mix:
2 t cinnamon
1 t ground ginger
1 t ground clove
1 t ground nutmeg
As an option, use an Endive leaf to put the pear and duck on. It really works
March 9, 2011 No Comments
Last week a great friend of ours, Wendy, was seeking some ideas for presenting our Smoked Duck; being an American (although living here for a number of years) she contacted Lynne Rossetto Kasper of The Splendid Table, the syndicated food radio show that is broadcast throughout the USA. And here was the result:
We will be publishing some recipes featuring our Smoked Silver Hill Duck Breasts very shortly but if you have one that you think we should try, do let us know in the “Comments” section below.
If you haven’t seen the video of Ummera victorious at the Great Taste Awards in September 2010, here it is:
February 24, 2011 No Comments
Hawaii is 11,300 km from us here in Timoleague.
There you will find a German goat farmer preparing our smoked eel for his Valentine’s Day Dinner!
A couple of weeks ago I was watching an episode of MasterChef on Irish Television; they were creating dishes from smoked eel. I thought it might be of interest to others so put out a brief message on Twitter at 8.37pm. 7 minutes later there was an order in from Thomas of The Surfing Goat Dairy in Hawaii!
Curiosity got the better of me, and a series of emails determined that indeed it was our tweet that got his attention as he was seaching for smoked eel for their annual St Valentine’s Dinner.
The following Monday we despatched the smoked eel with UPS; imagine our delight when it was delivered two days later on Wednesday, just 51 hours after leaving here!
The Smoked Eel traveled from Cork to Cologne in Germany; from there to Philadelphia and on to Ontario in California before heading across to Honolulu and finally to Kahului and The Surfing Goat Dairy Farm, a total distance as the eel flew of 15,473 km or 9,614 miles. With a transit time of 51 hours that gives the smoked eel an average speed 303 kph or 188 mph!!
So if you are ever in Hawaii for St. Valentine’ Day (and any other day!), say “Aloha” to Thomas and his team; the Dairy Farm is located on the beautiful slopes of Maui’s Haleakala Crater in lower Kula and has been producing award winning “Maui Gourmet Goat Cheeses” for over 9 years!
February 14, 2011 1 Comment
It is with considerable embarrassment that I note the date on our last blog post was July 21st last year! We have, of course, sent out several newsletters since then, as well as many Tweets and some Facebook entries.
Perhaps the immediacy of Twitter and the directness of newsletters have taken away some of the urge to write regular blog posts, but even so, six months is a very big gap!
However, maybe changes here at Ummera will spur us on to be better bloggers! So to start us off, I asked the newest member of our team to put some words together by way of introducing herself:
Changes at Ummera…
From the beginning of January I have taken over where the very efficient Anat left off and am now at the Smokehouse at Ummera beside the Ardigeen River. Not a bad position from which to start your working day!
For our regular phone callers the change of voice will come as some surprise but I hope you will all bear with me as I endeavour to follow in my predecessor’s footsteps.
For those who love smoked food this is the place to be – I am learning something new on a daily basis……….Did you know you can smoke garlic, that the Costa Rican sugar used in the curing of our delicious Gravadlax is also great in coffee and that a delivery of our smoked eel to Hawaii takes less than 60 hours?
Next week I shall be at the Cork Food Forum at Inchydoney Lodge and Spa with Anthony and look forward to meeting up with some of our contacts there. In the meantime for sales or enquiries don’t hesitate to call us or email me directly at email@example.com.
I look forward to hearing from you,
February 11, 2011 No Comments