Innovative smoked bacon from Rose Veal producer

Broughgammon Farm, the Northern Irish specialist in Cabrito and Rose Veal meats, has launched a new artisan bacon product.

Based on a family farm at Ballycastle in county Antrim, Broughgammon has developed a Slow Smoked Free-Range Rose Veal Bacon, the first in Northern Ireland. The family has also pioneered a unique goat bacon.

The company, run by Charlie Cole and wife Becky since 2011, smoke the veal from their own small herd slowly over oak chippings in their small smokery.

Broughgammon has been recognised in the prestigious Countryside Alliance Awards and has also won other awards in the UK and Ireland for its innovative meats, which also include free-range venison, and well as its focus on sustainable farming techniques.

Millie Cole, a director of the business, says: "The new bacon is an excellent example of our strategic focus on new product development. Innovation is at the very heart of our business. We have to be nimble and flexible to stay ahead in such a vibrant artisan food industry in Northern Ireland."

The business operates on a 50 acre-farm and also harvests and processes seaweed for sale to cosmetic and food companies as an ingredient.

They have grown the goat herd to over 300 for added-value cabrito production and also rear Holstein bull calves for veal. Their products are sold at farmers' markets in Northern Ireland and the Republic of Ireland.

The business, in addition, includes a successful outdoor food catering operation which has won a UK Street Food Award.

The farm's aim is "to provide local, sustainable and affordable food". The family has embraced sustainability by investing in technology that helps to preserve the environment including solar panels to heat rainwater they collect. Rainwater is filtered and used for the farm's small herds of cattle and goat.