Ispini Charcuterie successful in final of UK Cured Meats
Ispini Charcuterie, a Food NI member company, has been successful in the prestigious British Cured Meat Awards in London.
The Aughnacloy artisan producer had three innovative products listed for the final stages last weekend and gained runner up awards for two of them – Best Salami and Best Muscle Meat categories. The successful salami was garlic and black pepper. Best Muscle was paprika coppa.
The small company, run by brother and sister Jonny and Janice Cuddy and based on the family farm in Tyrone, previously won medals, including two golds for products at an earlier stage in the highly influential event. The company has also won UK Great Taste Awards.
Jonny Cuddy, commenting on the awards, says: “It’s a fantastic achievement which raises the profile of our handcrafted charcuterie in Britain.”
The British Cured Meats Awards celebrate the remarkable growth in UK charcuterie over the past five years and is supported by the Guild of Fine Food and meat specialists Cannon and Cannon.
Every producer of cured meats in the UK was invited to submit their finest cuts to be judged by the expert panel of judges for the awards and the unique Cured Meats Festival in June. The products have also won UK Great Taste Awards.
Jonny Cuddy has been rearing pigs for many years on the family farm. He started developing charcuterie to “increase the return from our pigs,” and established Ispini Charcuterie, a small food business, in August 2016. He now looks after 300 sows on the family farm near the border with the Republic of Ireland.
All the meat is sourced from Northern Irish farms which share Jonny’s values of provenance, welfare and taste.
The Ispini range is handmade in small batches, from cutting, blending, curing to hanging – a truly artisan experience.
