New charcuterie products from award winner Broughgammon

Broughgammon, the Northern Irish producer of goat and rose veal products, has launched new charcuterie products from its own farm-based processing unit.

The company, based on a family farm at Ballycastle in county Antrim and a recent winner in the British Street Food Awards in Birmingham, has developed a unique kid goat pancetta and free range rose veal carpaccio. The goat pancetta is made from goat belly that's cured for three weeks in juniper, black pepper and garlic.

In addition the small business run by Charlie Cole and other family members has introduced a new free range rose veal pastrami. The new products are being launched at country markets across Northern Ireland and the Republic of Ireland. They are also available from the company's website.

Millie Cole, a director in the family firm, commenting on the new products, says: "Innovation is the lifeblood of our business. Our strategic focus is on maximising the potential of our animals through the creation of new products which will encourage consumers to try cabrito and rose veal, meats which don't usually feature on dinner tables in Northern Ireland and the Republic.

"We've also seen an encouraging growth here in charcuterie meats over the past year. In addition, we provide venison and game."

The small company has won a string awards for innovation including a Countryside Alliance recognition as Irish Champion for its enterprise in developing the market for goats' meat developed from its own 300 strong herd on 48-acre farm on the rugged North Antrim coast. Recent awards include one in the British Street Food Awards for an innovative goat taco.

The family, which has a strong commitment to environmental preservation and sustainability, also rears Holstein bull calves for veal, as well as harvesting seven different types of seaweed from the shore near the farm.

The family introduced the herd of goat kids in 2011. The hand-reared goat kids are raised on a mixed diet of milk, haylage and cereals. The result is a delicately flavoured meat, that is lean, tender, low in cholesterol and sweeter alternative to lamb.