New bresaola spiced beef from award winning KeNako Biltong
KeNako Biltong, Ireland’s leading biltong producer, has launched a uniquely delicious bresaola cured meat.
KeNako Biltong is based near Ballyclare and run by Ilse and Alanagh Van Standen. The new bresaola is the latest cured meat developed by the artisan business. The business also won the Best Savoury Snack Award in Ireland at last year’s Blas na hEireann Awards in Dingle, Co Kerry.
The Food NI member, has developed a successful portfolio of cured meats that also includes chorizo, salami and Droëwor. Droëwor is a South African sausage of ground beef and spices. The product comes in an array of flavours and is available in original, garlic and chilli flavours, chilli bites and even stokkies. Therefore, it is a low-fat, high protein snack.
Ilse is originally from Pretoria in South Africa. She has used her experience as a chef and butcher to create the new bresaola.
“Our bresaola is made from premium beef fillet spiced with black pepper, juniper berries, rosemary, thyme and garlic. We cure it for two weeks in our own fermentation cabinets. The cured meat is then wrapped in muslin cloth, air-dried and smoked slowly and carefully over cherry wood before slicing and packaging for sale.” explains Ilse.
She continues: “Feedback from people who have tasted the new bresaola has been extremely positive. They enjoy the delicate flavours of the cured meat, a further example of our focus on creating delicious and different products. We launched the bresaola at Balmoral Show and were delighted by the response of visitors to the Food NI Food Pavilion. It was a huge success for us,” she adds.
The company is based on Culmore Organic Farm and sources meat from retired, organically reared dairy cows. It was formed in 2012 by Ilse and Alanagh, a lecturer in Animal Management & Biology Belfast Metropolitan College.
The Blas na hEireann award follows their success in winning BBC TV’s Top of the Shop series last year.
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