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First buffalo salami launched by Ballyriff Farm in Northern Ireland

The first buffalo salami produced in the UK and Ireland has been launched by farm–based Ballyriff Buffalo in Magherafelt.

The innovative and delicious product has been developed by experienced butcher Barry O’Brien at Ballyriff with assistance from Alastair Crown of Corndale Farm Charcuterie in Limavady, the award–winning pioneer of chorizo and salami in Northern Ireland.

Ballyriff Farm is Northern Ireland’s only producer of buffalo meat and one of only two on the island of Ireland.  The farm originally raised beef before switching to buffalo.

The small business was formed by father Michael and son Barry O’Brien. Ballyriff raises over 60 water buffalo on the lush pastures close to Lough Neagh and has ambitious plans to grow the business.

The first of the diversification projects is the introduction of the innovative salami featuring buffalo meat and spices. “We’ve sampled the new salami with family and friends and feedback has been enthusiastic about the quality and taste of the product,” says Barry.

“We’ll be introducing it at markets across Northern Ireland and will be sampling the salami with local chefs,” he adds. The buffalo meat has proved popular with leading chefs such as Eddie Atwell.

The farm enterprise is also exploring opportunities for mozzarella cheese from buffalo milk.

The business has already launched buffalo meat burgers, sausages, silverside roasts and steaks, the meat containing half the fat of ordinary meat and between 40 to 60 percent lower in cholesterol. Buffalo meat also provides twice as much calcium and protein as beef. The meat has a sweeter taste.A farm shop opened by the family has been a success. “What we’ve been focusing on is different ways to use the beef and to increase awareness among shoppers here of the benefits of buffalo by offering innovative products,” explains Barry.

The buffalo salami is the latest and probably the most innovative charcuterie product to be developed in Northern Ireland. In addition to his chorizo and salami, Alastair Crown at Corndale has also assisted Broughgammon Farm at Ballycastle create a novel veal salami.

Other successful charcuterie developers in Northern Ireland include Ispini in Aughnacloy which has won a host of awards for its products, Orchard Smokehouse in Armagh and Hannan Meats in Moira.

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Business Development Executive, ROI

Tel: +44 (0) 28 3839 0142

Mobile: +44 (0)79 8511 1024

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Business Development Manager

Geoff Spence
Business Development Manager

Tel: +44 (0) 28 9069 8476

Mobile: +44 (0) 7985 111006

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Karl Devlin
Head of Business Development

Tel: +44 (0) 28 9069 8225

Mobile: +44 (0) 77 6739 3316

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Drew McIvor
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Michelle Charrington
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Tel: +44 (0)78 1717 3514

Mobile: +44 (0) 78 1717 3514

E-Mail: michelle.charrington@investni.com

Content Manager

Shauna Magill
Editor & Content Manager / Twitter @lovenifood

Tel: +44 (0) 28 9069 8764

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