CAFRE brings a little French Charcuterie to Northern Ireland!

Date published: 20 June 2017

CAFRE Loughry Campus has recently teamed up with Chris Moorby, School of Artisan Foods, Wellbeck, Nottinghamshire to extend the knowledge of charcuterie within Northern Ireland.

Participants attending Charcuterie Workshop at CAFRE, Loughry Campus.

Charcuterie is the generic term for products sold by charcuteries and includes products such as cured and cooked meats, fresh and smoked sausages, pâtés, black puddings and salamis.

The course focused on the practical skills required to produce safely a wide variety of mouth watering charcuterie products using both age-long, traditional preservation methods along with contemporary production techniques.

Recent times have seen a huge surge in interest in locally produced products such as salami, chorizo, pancetta and pastrami.

Raymond Martin, Senior Meat Technologist at CAFRE said: “At Loughry we aim to provide individuals or businesses with the knowledge and skills they require to meet the ever changing needs of the market place. In this instance, we are delighted to have partnered with Chris Moorby to bring his renowned meat expertise to Loughry and look forward to seeing the development of some wonderful new Northern Ireland charcuterie products.”

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