Broughgammon Farm in Ballycastle, County Antrim, has launched a unique veal salami.
In addition, the family-run business which has won a string of awards for its cabrito and rose veal products has introduced a unique charcuterie box with its new veal products and award-winning goat bacon.
The salami is a collaboration with Irish charcuterie spec-
ialist Corndale Free Range
Charcuterie in Limavady, wh-
ich shares Broughgammon’s commitment to the Slow Food movement
Becky Cole, Broughgammon Farm’s marketing manager, says: “We’re delighted that we have been able to work together on this delicious new product.
“We have created two beautiful flavours: Green Peppercorn and Coriander Salami, which are available to purchase at our farm shop in Ballycastle and at markets in Belfast and Dublin.”
They are also stocked at Indie Fude in Comber and Terroirs Ltd in Dublin, Loose Cannon, Mike’s Fancy Cheese in Belfast.
Broughgammon is an award winning family farm business specialising in the ethical production of meats. It also runs seaweed harvesting, co-oking and butchery classes.