Chorizo Forage & Cure IRE (10 x 100g), kg

Item No. 090.515.015
This  Forage & Cure dry-cured Irish salami is made from lean pork shoulder and cheek fat, salted and spiced then aged over a number of months to develop its distinctive taste. This spicy, savoury is an ideal accompaniment to eggs,  roast vegetables, added to meatballs, stews, rice and chicken dishes
Per package: Average: 1 KG | Minimum: 1 KG | Maximum: 1 KG
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Description
This  Forage & Cure dry-cured Irish salami is made from lean pork shoulder and cheek fat, salted and spiced then aged over a number of months to develop its distinctive taste. This spicy, savoury is an ideal accompaniment to eggs, roast vegetables, added to meatballs, stews, rice and chicken dishes to give instant impact.

This perfectly seasoned fennel salami is made in Dublin by Rick Higgins and Antonio Princigallo to collaberated to create a unique range of Irish, artisan charcuterie. Rick Higgins family opened their first butcher shop in Dublin back in 1880. The fourth generation master butcher has collaborated with his great friend Antonio,  who has over 20 years experience in charcuterie. Their philosophy is to combine Italian tradition with the Irish ingredients.

Inspired by a passion for their craft and by their travels in France, Spain and Italy, their traditional creations blend free range, locally sourced and cured Irish pork with Mediterranean flavours and spices for an authentic taste.

They pride themselves in sourcing certified free range pork from small farms around Ireland, from this they created an extraordinary range of charcuterie under the Forage & Cure label with coppa, bresoala, salami, chorizo and prosciutto available. The idea came to Rick when he decided to moved away from importing salami to use 100% Irish meat, most of which comes from Wicklow.

Rick travelled to Italy to learn more about curing meats with Antonio’s uncle, who owns a shop in which he offers artisan salami and other charcuterie products. He also spent time in Barcelona, where he worked with artisan chorizo producers, to ensure the authenticity of the Forage & Cure range.  Unlike many countries famous for their cured meats such as Italy, Spain and France; the weather in Ireland is a colder climate, this created a challenge that Rick and Antonio have overcome by importing the right equipment. A drying and a curing chamber in particular help the duo to control the temperature, humidity and even wind speed to get the right result. The fact that the meat is free-range and their unique recipe brings a unique taste to their gluten free range, not compromising onmaterials or taking shortcuts to get the cured meats out before time delivers the unique taste of their products.

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