Northern Irish Ispini shortlisted for first Cured Meat Awards

Ispini Charcuterie in Northern Ireland is in line for major recognition in the first-ever British Cured Meat Awards next month.

Based at Aughnacloy in county Tyrone, Ispini Charcuterie, a farm based business run by siblings Jonny, a pig farmer, and Janice Cuddy, is an award winning developer of a range of cured meats including salami, chorizo and bresaola. The Northern Ireland company is among 40 shortlisted for the final stage.

The small company, formed in 2016, won a three-star award in the UK Great Taste Awards last year and has since developed business in Northern Ireland and Great Britain. The products have also attracted the attention of a high-end UK retailer.

Mr Cuddy, commenting on the award, says: "We are delighted to have been recognised in what will be an important opportunity for us to showcase our range of handcrafted meats in Britain, a key market for us."

The awards recognise the dynamic growth in the British cured meat scene in recent years which has resulted in British charcuterie winning global recognition for quality and innovation.

They are being held in partnership with the UK Guild of Fine Food, published of Fine Food Digest and a leading campaigner for the charcuterie industry.

Charcuterie producers from across the UK were invited to submit their meats to a panel of expert judges. The winners will be announced at the British Cured Meat Festival next month in London's iconic Borough Market.

Influential chef-restaurateurs Richard H Turner, Dan Doherty and José Pizarro will join Harrods charcuterie buyer Bernadette Lalonde among the final judges at the first on 27th May.

Products were entered in four categories - air-dried sausages, air-dried whole meats, cooked/smoked meats and soft/spreadable meats.

There will also be a trophy for the best producer overall, and an individual award for contribution to the cured meats sector.