Northern Ireland gains new charcuterie producer Ispini
Northern Irish producer Ispini Charcuterie has launched with a range of cured meats developed with Chef Sean Owens and experts at the School of Artisan Foods in Welbeck, Nottingham.
The charcuterie business, based in Aughnacloy in county Tyrone, was created by Jonny Cuddy, an experienced pig farmer looking for ways to increase his return on the family’s pigs.
“Turning any sort of reasonable profit in farming has become very challenging,” said Cuddy. “I needed niche products that would be capable of commanding a premium.” The company produces saucison sec, lomo, coppa, bresaola, kielbasa, chorizo and nduja.
Teaming up with Sean Owens enabled Cuddy to use state-of-the-art kitchen and food preparation facilities at Montgomery Consulting, a food business in which Owens is managing director.