Hannan Meats brings Himalayan salt to enhance meat flavours


Europe's first Himalayan Wall of Salt for ageing beef commercially has been installed by Hannan Meats, the award-winning Northern Irish meat processor.



Hannan Meats, based at Moira in County Down and a major supplier of meat to leading hotels and high-end restaurants in Northern Ireland, London and other UK cities, is using the 12ft high solid wall of rock salt bricks to offer foodservice clients dry-aged beef with an exceptional flavour.



The company, which gained a record number of UK Great Taste Awards last year for beef and bacon products as well as recognition for best steak in the European Angus Awards, is curing the meat in a humidity controlled room with a back wall of pink Himalayan salt blocks, the centre piece in a new state-of-the-art processing plant.



The translucent blocks were imported by Hannan Meats from mines in the foothills of the Himalayas in Pakistan's Punjab region, which date back over 250 million years, in its focus on offering customers in foodservices premium quality meat. Each of the 1,000 salt blocks, were individually hand cut.



Peter Hannan, managing director of Hannan Meats, commenting on the company's decision to invest in the wall, says: "We're really excited by the stunning flavour of the beef that we are now able to offer our chefs. The Himalayan salt is exceptional in terms of purity and its flavour enhancing qualities.



"The back wall of salt helps to draw moisture from the meat and enhances the overall ageing process over a period of 28- 45 days. We're using the new ageing room to dry-age beef and lamb sourced from local suppliers which ensures provenance. All of our Glenarm Shorthorn Beef loins and ribs will now be aged in the Salt Chamber.



"The salt wall draws moisture from the beef, and over the ageing period concentrates and substantially enhances the flavour of the meat. We've found that the salt also purifies the air in the room, producing a clean and fresh atmosphere," he adds.



A major distributor of meat products, Hannan Meats has invested £250,000 in its new production facility in Moira, adding 7,000 sq ft to the existing 10,000 sq ft.



The company gained gold stars for 14 of its products at this year's Great Taste Awards, including a three-star gold for its Moyallon smoked sweet cure bacon chops. It works closely with top chefs, including Mark Hix in London, in creating innovative meat, poultry and fish from Northern Irish suppliers, including organic specialists, for original meals.