New dry cured lamb bacon from Hannan Meats
Award winning taste specialists Hannan Meats in Northern Ireland has expanded its successful range of cured meats with the introduction of a dry cured lamb bacon.
The company, owned by Peter Hannan and based in Moira, county Armagh, is dry curing lamb striploins in its Himalayan salt chamber using a special rub developed by top chef Paul Clarke, the managing director of En Place Foods in Cookstown, county Tyrone.
En Place is another multi-award winning business part owned by Peter Hannan. The small company specialises in a portfolio of richly flavoured seasonings and other ingredients especially for chefs and has also won a host of UK Great Taste Awards.
The unique rub, developed by Mr Clarke with Hannan’s expert curing team, features rosemary, juniper and a touch of black pepper.
The new lamb bacon, now on sale to foodservice customers, is the latest in a range of cured meat products launched by Hannan Meats, now the most successful food producer in the UK and Ireland in the Great Taste Awards.
The company has twice won the supreme title in the prestigious awards and has more gold stars than any other food producer.
Mr Hannan, commenting on the new lamb bacon, says: “We’ve recently strengthened our curing team as part of our longstanding focus on expanding our existing range of cured meats.
“We’ve enjoyed great success already curing beef and pork and decided to see how lamb flavours could be enhanced using our expertise and our Himalayan salt chamber.
“We cure the lamb slowly to allow the unique rub from Paul Clarke to create fantastic flavours. Feedback from our tastings has been immensely encouraging.
“The new dry cured lamb bacon is a further example of our longstanding focus on developing uniquely tasty meats for our foodservice customers in the UK, Ireland and other parts of Europe,” he adds.
