Golden successes for Ispini Charcuterie in UK Cured Meats
Ispini Charcuterie, a Food NI member company, has four medals including two golds for products at the prestigious British Cured Meats Awards in London.
Based on a family farm near Aughnacloy in Co. Tyrone, Ispini – the Irish name for sausage – also won two silver medals for its handcrafted charcuterie.
Ispini, owned and run by brother and sister Jonny and Janice Cuddy, gained the following medals for its unique salami and other cured meats rom a panel of expert judges:
Gold for Mace Coppa and Garlic and Black Pepper Salami;
Silver for Paprika Coppa and Bucky Chorizo Sticks.
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.
Another local company, Corndale Farm Free Range Charcuterie, based on a small farm near Limavady, also gained two silver medals for cured meats at the event – for fennel salami and Irish Black Butter flavoured Lomo.
