Ispini, which is based on a family farm near Aughnacloy in county Tyrone, has created beer sticks, chorizo cured with local craft Irish cider from County Armagh with a chilli kick.
The sticks, according to Jonny Cuddy, a pig farmer, who established Ispini Charcuterielast year, are targeted at the snacking and pub markets in Northern Ireland, Great Britain and the Republic of Ireland. The chorizo beer sticks come in 40g packs and retail at £2.
“We believe they make a very tasty and convenient snack with a range of beverages especially beer. The chilli gives the sticks a bit of a ‘kick’. We are committed to working with other local food and drink companies and saw an opportunity to link up with one of our cider producers in county Armagh, Northern Ireland’s Orchard Country.
“We’ve also cured meats using stout from Pokertree Brewing, a craft brewery also in county Tyrone.”
He’s a driving force in Northern Ireland’s fast growing charcuterie sector and is reviving a heritage of meat curing in the region.
Ispini is developing a range of cured meat products from its own recipes. These include salami, chorizo and lomo, which are all produced from premium pork and beef sourced from Northern Ireland farmers.
Jonathan farms 300 sows on a 120–acre family farm in county Tyrone. He chose the Ispini name, which is sausage in Irish, to reflect the local nature of the small business. The cured meat business was diversification to help sustain the farm and its proving to be an immensely successful initiative.
He studied charcuterie at the School of Artisan Food at Welbeck in Nottinghamshire with Chris Moorby, an acknowledged expert on curing techniques. “Working with Chris Moorby, was tremendously important. I learned a huge amount about fermenting sausages, how best to create new recipes, and other important issues such as food safety and hygiene,” he says.
The beer sticks are now available throughout Northern Ireland. The company has plans to develop business outside Northern Ireland.
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