Dry-cure bacon specialist doubles capacity

Kennedy Bacon, the award winning producer of dry-cured bacon, ham and gammon in Northern Ireland, is expanding production to meet the growing demand for its range of products.

Based on a family farm near Omagh in county Tyrone, Kennedy Bacon is doubling capacity following orders from leading retailers within the Musgrave Group. It has also secured business from independent retailers in the Republic of Ireland, its first export sales.

Mervyn Kennedy, the founder and managing director of the artisan business, says the expansion will extend dry-curing and storage facilities. "We've had to increase production capacity because of the growth in business especially in Northern Ireland. In addition, it will enable us to focus on our existing sales in county Donegal and to explore opportunities in other parts of the Republic."

Mr Kennedy processes a wide range of dry-cure products from the farm's extensive herd of pigs. Kennedy Bacon products have won UK Great Taste Awards and, most recently, at the Blas na hEireann Irish National Food Awards held at Dingle, county Kerry in the Republic of Ireland. At Blas, the Northern Ireland company gained recognition for its bacon lardons aimed at chefs and foodservice operations.

A third generation farmer, Mr Kennedy launched the bacon processing business in a farm diversification project. He concentrated on developing his own dry-curing technique to give his products a distinctive taste.

"What helps to set my bacon apart is my unique dry-curing technique. It's my own recipe from my experience of rearing my own pigs. I also slice, prepare and package the bacon. This means the entire process is under my control, ensuring consistent quality and provenance.

"I decided to concentrate on dry-curing because I wanted to develop different products that didn't involve pumping the bacon with water and preservatives. My bacon is cured in as near to the traditional way as possible, using the minimum amount of cure, which leaves the bacon less salty.

"The result is a tasty product that allows the pan/ grill to stay clean. And with no water added the bacon tastes as it should, savoury, yummy and moreish particularly at breakfast," he adds.

He has also launched a back bacon product cured with Irish whiskey from Dingle in the Republic.