Award winning bacon business launches artisan sausages
Award winning Kennedy Bacon, the Northern Irish farm specialising inartisan bacon and ham, has launched its own Traditional Irish Pork
Sausages.
Based on a family farm near Omagh in county Tyrone, Kennedy Bacon
has developed sausages using 80 per cent Irish pork from its own
pigs.
Mervyn Kennedy, the founder of Kennedy Bacon, a farm diversificationwhich gained a UK Great Taste Award for its dry-cured bacon last
year, says the decision to develop pork sausages is a response to
requests from customers.
"Shoppers like the farmhouse porky taste of our bacon and have been asking when we'd make our own sausages," he says. "Producing
sausages was always on my mind but I had been focusing on marketing our dry-cured bacon and hams, which have been selling well at
markets across Northern Ireland and are attracting inquiries from
supermarkets here and other food retailers in the Republic.
"The bacon has also been selling well at the Taste of Ulster shop indepartures at Belfast International Airport. The success of the
bacon led me to bring forward my plans for pork sausages," he adds. "The new pork sausages are also made by hand in my modern processingunit on the farm using our own animals. This ensures a great
farmhouse flavour with complete traceability."
Mervyn Kennedy is a third generation farmer at Glenhordial, near
Omagh, on land the family has owned since moving there from Donegal back in the forties. He rears a herd of 2,000 pigs.
"What helps to set my product apart is my unique dry-curing
technique. It's my own recipe from my experience of rearing my own pigs. I also slice, prepare and package the pork. This means the
entire process is under my control, ensuring consistent quality and provenance. The sausages benefit from the same care and attention
to detail."
Sausages.
Based on a family farm near Omagh in county Tyrone, Kennedy Bacon
has developed sausages using 80 per cent Irish pork from its own
pigs.
Mervyn Kennedy, the founder of Kennedy Bacon, a farm diversificationwhich gained a UK Great Taste Award for its dry-cured bacon last
year, says the decision to develop pork sausages is a response to
requests from customers.
"Shoppers like the farmhouse porky taste of our bacon and have been asking when we'd make our own sausages," he says. "Producing
sausages was always on my mind but I had been focusing on marketing our dry-cured bacon and hams, which have been selling well at
markets across Northern Ireland and are attracting inquiries from
supermarkets here and other food retailers in the Republic.
"The bacon has also been selling well at the Taste of Ulster shop indepartures at Belfast International Airport. The success of the
bacon led me to bring forward my plans for pork sausages," he adds. "The new pork sausages are also made by hand in my modern processingunit on the farm using our own animals. This ensures a great
farmhouse flavour with complete traceability."
Mervyn Kennedy is a third generation farmer at Glenhordial, near
Omagh, on land the family has owned since moving there from Donegal back in the forties. He rears a herd of 2,000 pigs.
"What helps to set my product apart is my unique dry-curing
technique. It's my own recipe from my experience of rearing my own pigs. I also slice, prepare and package the pork. This means the
entire process is under my control, ensuring consistent quality and provenance. The sausages benefit from the same care and attention
to detail."