Goat Gammon from Northern Irish cabrito specialist
Broughgammon Farm, a Northern Irish producer of goat kids' meat
(Cabrito), has launched its first Goat Gammon product throughout
Ireland.
The small company, which operates from a family-owned farm at
Ballycastle in county Antrim, has developed the gammon following
the success of goat bacon introduced last year. It has also
developed a Rose Veal.
It is developing business for its range of goat meat products,
including its unique 'Billy Burgers' throughout the island of
Ireland and also has a successful mail order business and customers abroad.
Broughgammon was named Irish Champion in the prestigious Countryside Alliance's Awards for its enterprise in developing the market for
goats' meat developed from its own 300 strong herd.
The business is run by two brothers, Charlie and Sandy Cole, who
together run the 48-acre farm on the North Antrim coast. They also
harvest and process seaweed for sale to cosmetic and food companies as an ingredient.
Charlie Cole says: "Developing gammon is a logical extension of our popular bacon product. The decision to launch goat bacon last year attracted a great deal of interest especially at farmers' markets in both Northern Ireland and the Republic of Ireland.
We are finding that people are increasingly considering cabrito as ameal option. Our Billy Burgers are proving extremely popular. Our
business is growing substantially in the Dublin area through our
participation in a range of activities there."
The small company is now one of the leading producers of cabrito in Ireland.
The decision to focus on cabrito meat was taken by the brothers,
both in their twenties, following extensive market research to find a way to develop a sustainable business on an isolated farm in
county Antrim.
They have grown the goat herd from 30 to 300 over the past two years and now sell meat through markets and other outlets. The Rose Veal is produced from Holstein bull calves. They also harvest seven
different types of seaweed from the shore near the farm.
The family introduced the herd 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.
(Cabrito), has launched its first Goat Gammon product throughout
Ireland.
The small company, which operates from a family-owned farm at
Ballycastle in county Antrim, has developed the gammon following
the success of goat bacon introduced last year. It has also
developed a Rose Veal.
It is developing business for its range of goat meat products,
including its unique 'Billy Burgers' throughout the island of
Ireland and also has a successful mail order business and customers abroad.
Broughgammon was named Irish Champion in the prestigious Countryside Alliance's Awards for its enterprise in developing the market for
goats' meat developed from its own 300 strong herd.
The business is run by two brothers, Charlie and Sandy Cole, who
together run the 48-acre farm on the North Antrim coast. They also
harvest and process seaweed for sale to cosmetic and food companies as an ingredient.
Charlie Cole says: "Developing gammon is a logical extension of our popular bacon product. The decision to launch goat bacon last year attracted a great deal of interest especially at farmers' markets in both Northern Ireland and the Republic of Ireland.
We are finding that people are increasingly considering cabrito as ameal option. Our Billy Burgers are proving extremely popular. Our
business is growing substantially in the Dublin area through our
participation in a range of activities there."
The small company is now one of the leading producers of cabrito in Ireland.
The decision to focus on cabrito meat was taken by the brothers,
both in their twenties, following extensive market research to find a way to develop a sustainable business on an isolated farm in
county Antrim.
They have grown the goat herd from 30 to 300 over the past two years and now sell meat through markets and other outlets. The Rose Veal is produced from Holstein bull calves. They also harvest seven
different types of seaweed from the shore near the farm.
The family introduced the herd 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.