New butchery skills from enterprising farm business

Broughgammon Farm in Northern Ireland, a specialist producer of cabrito and rose veal meats, has launched a programme of butchery courses at its on-site butchery.

The business, run by husband and wife team Charlie and Becky Cole with other family members on their farm near Ballycastle, county Antrim, is among Northern Ireland's most enterprising and innovative food producers. It delivers meat boxes all over Ireland and the UK.

In addition to the butchery courses, the small farm-based company is also developing cookery classes and has organised courses on herbs and seaweed.

Charlie Cole says: "Broughgammon Farm is all about field-to-fork farming and that includes being able to butcher our meats at our on-site butchery. The butchery classes are a response to people here keen to learn how to develop the skills to handle various types of meat including lamb.

"During the course we share everything participants need to know about butchery, the skills they'll need and where the primary cuts are found. It's a hands-on course that gives participants the practical experience to try butchery at home," he adds.

The farm business is respected throughout Northern Ireland and the Republic of Ireland for its development of a wide range of cabrito and rose veal products and also for its street-food operation, another successful initiative that has resulted in an award in the UK Street Food competition.

It has won acclaim in the shape of Great Taste and other national awards.
Broughgammon Farm was established in 2011 to develop cabrito meat using surplus male kid goats from the local milk industry and then diversified into rose veal and seasonal wild game.

Pic: Charlie Cole, Broughgammon Farm