Dry cured bacon jam from Northern Irish artisan producer

A dry cured smoked bacon jam has been launched by a recently established artisan business in Northern Ireland.

The unique jam, the first in Ireland, has been developed by Erne Larder Preserves at Enniskillen in county Fermanagh. The product is based on a distinctive recipe created by experienced chef Declan O'Donoghue, founder of the artisan business earlier in the year.

The smoked bacon jam is part of a portfolio of jams, relishes and pesto that Mr O'Donoghue has developed from his experience as a chef over 20 years in leading hotels and restaurants in Northern Ireland, the Republic of Ireland and Scotland. The bacon jam is produced in 220g jars RRP£3.29.

Mr O'Donoghue launched the business officially at the recent BBC Good Food Show in Belfast with great success.

The smoked bacon jam, he says, follows approaches from hotel chefs for such a product for use in dishes and with cheese. "I've always been interested in making my own food products and decided to start with a range of unusual jams and chutneys for events last Christmas.

He says: "These were based on my work in hotel kitchens to create dishes with deliciously different flavour profiles.

"They proved so popular with shoppers at the Christmas fairs around my home town of Enniskillen that I decided to start the business and to become a full-time producer in March.

"I love coming up with innovative food with different blends of flavours," he adds.

Erne Larder products are now on sale in delis and independent stores across Northern Ireland, and Mr O'Donoghue has plans to extend the range and also to move into other food areas including patisserie.

A key element in his approach is a focus on locally-sourced ingredients. "There are so many excellent products available across Northern Ireland that can be used to create innovative and tasty products."