Northern Irish biltong producer expands dry-cured range

Beef biltong firm Ke Nako has diversified into chorizo in what it has labelled a “logical development”. 

Based in Northern Ireland, the company will use Tamworth pigs to produce its new chorizo. 

Still in its infancy, Ke Nako was formed earlier this year by business partners Ilse van Staden, a qualified chef and butcher originally from South Africa, and Belfast Metropolitan College biology lecturer Alanagh Chipperfield. 

“Chorizo is a logical development for us to add to our existing portfolio of biltong and Droëwors sausages,” commented Chipperfield. “We’ve also extended our range of beef Stokkies with a new garlic product.

“The chorizo has been created by Ilse from her experience in South Africa and has a rich pork and spicy flavour. We’re immensely excited about the new chorizo and will be marketing it throughout Northern Ireland. The Tamworth herd is raised using organic techniques.”

Other products, including biltong and chorizo, are also developed by van Staden on the organic farm based in the village of Straid, Co Antrim. The firm claims to have opened the first fully organic shop in Northern Ireland.

The inspiration behind Ke Nako was van Staden’s recognition of a gap in the market for traditional cured meats from her native South Africa in Northern Ireland. The name Ke Nako is derived from the Tswana language, translating to ‘it’s time’.

The biltong is created by using organic beef, which is then cured in red wine vinegar with a blend of spices, including salt, black pepper, coriander seeds, nutmeg and cloves, before being air-dried. 

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