Showing posts with label salami. Show all posts
Showing posts with label salami. Show all posts

Tuesday, April 2, 2019

Taste of the Week. Killenure Castle Dexter Beef Salami

Taste of the Week
Killenure Castle Dexter Beef Salami

Taste of the Week is a gem: Killenure Castle Dexter Beef Single Estate Salami, to give it its full title. The cattle are raised in Dundrum, Co. Tipperary.

It is salami and you may eat it in much the same way as you’d enjoy any other salami. But this is not just another salami as it has got its own amazing texture and flavour thanks to the heritage beef and “a heritage curing process”.

Killenure have returned the native Irish breed to its “original birthplace in Dundrum”. The salami is not the only product. Watch out for their “Boutique Beef” and “Dexter Dripping”. Nothing is wasted: they also do leather and bone crafts. Must see if I can visit!

Glad I recently ordered the #IrishFood hamper to raise awareness & funds for #RearingtoGo @TeacTom via @gingerbreadmiss , as that’s where I came across the salami. Not too sure about stockists but you may purchase direct from the castle.

County Tipperary.

Tuesday, February 2, 2016

Taste of the Week. Gubbeen Salami

Taste of the Week
Gubbeen Salami
In a 2014 article in the Guardian newspaper, Fingal Ferguson credited his Spanish maternal grandmother with a big role in his love of producing chorizo and salami (and much more) on the family farm in West Cork.

Fingal spent many a summer holidays with his grandmother’s family in Andalucia and obviously learned much, not that he has ever stopped learning the techniques, never discarding the traditions.

We should all give mucho thanks to his Abuelita (his mother too is fulsomely credited) as Gubbeen pork products are now renowned not just in West Cork, not just in Ireland, but further afield, hence the Guardian's interest.

I have been enjoying the Gubbeen chorizo for quite a while now but it is only relatively recently I got into the salami. Lightly smoked and with gentle spices, it is our Taste of the Week. The initial “toughness” quickly vanishes on the palate and soon you are savouring that delicious blend of smoke and spice. Close your eyes and you're in Andalusia. Sherry, please!

The Farmer's Markets, especially Mahon Point every Thursday, Bantry (Friday), Skibbereen (Saturday), and Schull on Sundays in summer, are places you’ll find a Gubbeen stall, and lots of advice on using the wide range and variety of products, including dry-cured bacon, salami, pistachio salami, chorizo, fresh ribs and chops.

For the rest of the country and abroad, check out the Gubbeen outlets and distributors here.