Italian backing for Northern Irish corned beef

Corned beef from Northern Ireland has been listed in the 'Ark of Taste' initiative by Italy's University of Gastronomic Sciences in Turin as a food to be preserved from extinction.

Ulster Corned Beef is among 79 UK products that the university wants to preserve. Others include Berkshire pigs, Devon Red Ruby beef and Aylesbury Duck.

Ark of Taste is an integral part of the northern Italian's commitment to the preservation and promotion of great food, It is at the heart of the Slow Food movement and offers a programme of courses that are designed to 'promote the enjoyment and protection of distinctive regional produce and cooking'.

The university's Prof Michele Fino explains: "Our aim is to strengthen the connection between food and its producers. We believe food should not be seen as a commodity because this is a bad thing.

"Commodities have only average quality - they can only be distinguished by weight and quantity - and lack relations between producers and traditions. Our objective is to promote great food with a rich tradition."

Welcoming the initiative, Pat O'Doherty, managing director of O'Doherty Fine Meats in Enniskillen, the innovator responsible for the revival of Traditional Fermanagh Corned Beef, says: "I am delighted to see Ulster corned been included in the campaign because of its rich history and provenance dating back centuries.

"What we've done in Fermanagh is to recreate Ulster Corned Beef from an ancient recipe and curing technique. It's proved an immensely popular development for us because of its very distinctive taste and texture.

"I've been privileged to take part in Slow Food initiatives such as Salone del Gusto in Turin."

Turin is also host to Terra Madre, another Slow Food initiative. The event provides a framework for producers to exchange ideas.

Another corned beef variety that was developed by Northern Irish butcher George McCartney using silverside beef was named Supreme Champion in the UK Great Taste Awards 2010/11.