Rick Higgins is a fourth generation Master Butcher and Charcutiere based in Sutton Cross, Dublin . The art of Butchery dates back in the Higgins family to four generations to 1880 and is now headed up by Rick Higgins who himself has 25 years experience in the craft. A dry age specialist he now mixes age old traditons with modern techniques specially selecting and sourcing the meat from small farms across Ireland and dry aging all their produce on the bone. A nose to tail butcher, full carcasses can always be found hanging in their ageing chambers. Higgins Butchers is one of the last remaining true Master Butchers in Ireland.