Northern Ireland processor Buchanan Foods is now developing its own Himalayan salt chamber following massive consumer demand for salt aged turkey over the festive period.
Based on a family farm in Co Derry, Northern Ireland, Buchanan Foods was inundated with orders for the product after introducing it during Christmas. The business is also expanding its bacon curing offering by developing a bacon cured in fennel, juniper berries and black pepper.
“Our focus is on differentiating ourselves in a very competitive marketplace by investing in ageing and curing techniques to expand our portfolio of products that offer different flavours,” said Jonathan Buchanan, founder and managing director of Buchanan Foods.
“We used Himalayan salt to age our turkey meats over the Christmas season and saw our business expand significantly. Consumers enjoyed the different flavour that the salt brought from the meat. As a result, we already have a substantial number of orders for Christmas 2017. This response has encouraged us to invest in our own Himalayan salt chamber on the farm. We expect to be producing meat from the chamber within months.”
First founded in 1990, the company has produced its range of innovative products using its own turkey flock and lamb, with beef and pork sourced from other local farms. All products are created in a modern plant on the farm, ensuring provenance and traceability.