Biltong producer to launch handcrafted chorizo

Ke Nako, the Northern Irish producer of beef biltong, has developed a new chorizo sourced from a local farm specialising in distinctive Tamworth pigs.

The company, formed by business partners Ilse van Staden, a qualified chef and butcher originally from Pretoria in South Africa, and Alanagh Chipperfield, earlier in the year, is based on the family-owned Ballylagan Organic Farm in county Antrim.

Alanagh, an animal biology lecturer at Belfast Metropolitan College, Northern Ireland's largest further education college, commenting on the new chorizo product, says: "Chorizo is a logical development for us to add to our existing portfolio of biltong and Droëwors sausages. We've also extended our range of beef Stokkies with a new garlic product.

"The chorizo has been created by Ilse from her experience in South Africa and has a rich pork and spicy flavour. We're immensely excited about the new chorizo and will be marketing it throughout Northern Ireland. The Tamworth herd is raised using organic techniques," she adds.

The biltong, chorizo and other products are developed by Ilse on the organic farm, based at the rural village of Straid. The farm was the first in Northern Ireland to open a fully organic farm shop.

Ke Nako, which means 'it's time' in Tswana, has been developing interest in its range of products at markets and delis across Northern Ireland. Ilse van Staden identified a market for traditional cured meats in Northern Ireland, aiming to replicate the nutritious biltong snacks she enjoyed at home in South Africa.

The biltong is developed using organic beef, cured in red wine vinegar with a blend of spices, including salt, black pepper, coriander seeds, nutmeg and cloves, before eventually being air-dried.

The gluten-free biltong is produced from twice the finished weight of meat, resulting in a concentrated source of nutrients.