True Provenance & Heritage From Breeding to Boucherie to Charcuterie
Preserving Lost Traditions at Blair House Farm
The Walker family have been involved for over three generations in the breeding of Free Range Porcine for the Irish marketplace. Paul is well qualified to run the Sliabh Luachra Free Range Pork & Bacon Company and Blair House Farm Charcuterie, which is situated within Blair House Farm. We farm rare and traditional breeds of porcine. Quality Irish Bred Tamworth, Oxford Sandy and Black, Middle White, Large White and Duroc Pigs.
Paul is a master butcher and breeder with over 40 years experience working in all facets of the meat industry and is heavily involved in the development and manufacture of our unique Blair House Farm Charcuterie range, thus guaranteeing all of our products come direct from Blair House Farm to your plate.
All product is processed from blood lined free range outdoor reared porcine into a range of charcuterie products based on Spanish, Italian, and French style with a twist. No nitrates present in our smoked salami, smoked chorizo, smoked bacon and smoked sausage range. All our charcuterie products are infused with organic herbs and spices, allowed to mature for 6-12 weeks, cold smoked for 8-12 hours and air dried, depending on product this can take from 10 days to 100 days.
Having my own farm, with our own registered bloodline, equals, true provenance & heritage with full traceability along with our own processing facility, to produce and sell our unique range of Charcuterie, including, Pork & Bacon, allows us to give our customers that essential element of trust that every consumer requires when they buy meat today. Now TASTE the DIFFERENCE
‘Boucherie to Charcuterie - Preserving Lost Traditions’
Contemporary Garde Manger (Level 7) Jan 2020
Lecture & Demonstration at School of Culinary Arts, IT Tralee
Breakdown and Preparation of Pork Side for......... Nose to Tail Charcuterie
Wet - Dry Curing/Aging - Cold Smoking
Guancinale - Coppa - Capicolla - Lomo - Pancetta - Parma Ham - Lardo Nduja - Salami - Chorizo - Fresh Sausages - Pepperoni - Bresaola
Absolutely delighted to give the first lecture and demonstration ‘Boucherie to Charcuterie’ Preserving Lost Traditions to 3rd Year Apprenticeship students and 3rd Year Culinary Arts students completing a module in Advanced Larder skills at the Institute of Technology Tralee. A big thank you to Senior Lecturer, Chef Dan Browne, IT Tralee, School of Culinary Arts for the invitation.
This module is based on the traditional culinary skill of the Larder Chef. skill being lost to the industry through modern food production methods and skills shortages. This module is designed to give learners the opportunity to develop butchery and associated larder skills. Skills not often practiced in the modern kitchen but essential to the Culinary Craft.
Blair House Farm Charcuterie hold courses once a month at School of Culinary Arts, IT Tralee Campus. Our courses are listed below.
Breeding Porcine at Blair House Farm
Tamworth(Old Irish Grazer) - Middle White - Oxford Sandy & Black - Large White - Duroc. Hover over photo for breed history.
Above, Some of the Different Styles and Names of Pork & Charcuterie Cuts.
Available from Blair House Farm Charcuterie.
Blair House Farm - Goat Meat - From Our Own Herd
Delighted Blair House Farm chosen to supply our Goat Meat to the first Kerry Co-Lab and Exc. Head Chef Noel Enright, Lake Hotel, Killarney, nailed it with his Goat Tartare dish. The Co-Lab is the inspiration of Head Chef Chad Byrne, The Brehon Hotel, Head Chef John O'Leary, Muckross Park Hotel, Head Chef Dylan Kelly, Rustic Pantry and Noel.
Watch the Video..........
Head Chef Noel Keane, Croi Restaurant, Tralee. Blair House Farm Rack of Goat, parsnip puree, spring peas & mint, forage sea lettuce, seaweed jus.
MaryKate Mageean, SuperValu’s Food Academy Manager commented: “The Food Academy programme is a key pillar of our support for local producers and local businesses and we’re delighted to now have over 320 small Irish food companies well on the road to success, with their products on shelf in SuperValu stores around Ireland.”
Karen Tyner, Small Business Manager with Bord Bia said: “Over the past five years, Bord Bia has been proud to work in collaboration with the Local Enterprise Offices and SuperValu to support hundreds of small food producers through Food Academy, providing them with a viable route to market and enabling them to achieve sustainable growth”.
Congratulating the five Kerry businesses, Tomás Hayes with Kerry Local Enterprise Office said: “By supporting food and drink start-ups with specialist training and one-to-one mentoring in the Food Academy programme with Bord Bia and SuperValu, the Local Enterprise Offices are helping even more local companies make important business breakthroughs.
Enterprise Ireland - New Frontiers Entrepreneur Development Programme.
Paul Walker, founder, Blair House Farm Charcuterie successfully completed this programme. New Frontiers is the National Programme designed to develop entrepreneurs delivered on behalf of Enterprise Ireland by Institutes of Technology and Universities nationwide. Over three phases, the programme will help you gain the confidence and skills to develop your business idea within a supportive and encouraging environment. Consisting of practical and interactive workshops, personalised one-to-one mentoring, financial support and co-working space, New Frontiers is a game changer for anyone serious about developing their business idea into a successful start-up.
Food Academy Programme. Blair House Farm Charcuterie, has been supported by Kerry Local Enterprise Office through the Food Academy Programme which began in March 2018 and has made a retail breakthrough with our Smoked Salami and Smoked Sausages by securing space on SuperValu shelves.
Made in Spain
We supply a range of high-quality branded and own label Charcuterie and Iberico pork products to the Irish and UK marketplace.
Contact us Today for our full Comprehensive Sliced Cataloque - Sliced packs from 60g to 130g and Sliced Plates...
A Must for the Spring to Summer Season and for all Reasons and Seasons.
Follow the Link to 52 Spanish Artisan Products.
Our spanish partners
Our interactive map allows to discover and locate the origin of each product and know how is it made, including product description, images of both product and raw materials, videos and denomination of origin labels. Our aim is to offer a closer vision of our artisan jewels and a deeper knowledge of all Olmeda Origenes range of products, available in more than 40 countries all over the world.
Is one of the brands of the company Dionisio Sanchez. Located in the heart of old Castilla, in the municipality of Fuentesaúco, Zamora, Sanchez Bermejo manages to combine technological modernity and conservation of the purest traditions of this land, from which Dionisio Sanchez takes root when he began his activity in the decade of the 40s, in the mountain range of Salamanca. With the consummate generational relay it is already his descendant, of the same name, who surrounded by a highly qualified human team, makes his products present an excellent quality, presenting the consumer a great opportunity to taste the excellent characteristics of the Duroc breed.
IRISH SCHOOL OF CHARCUTERIE FROM BLAIR HOUSE FARM CHARCUTERIE
IN ASSOCIATION WITH BRITISH SCHOOL OF CHARCUTERIE
NOSE TO TAIL - BOUCHERIE TO CHARCUTERIE - PRESERVING LOST TRADITIONS
WE HOLD COURSES ONCE A MONTH AT SCHOOL OF CULINARY ARTs, IT TRALEE CAMPUS.
WE HAVE A FULL RANGE OF COURSES THAT WOULD APPEAL TO:
- SCHOOLS - COLLEGES - APPRENTICESHIPS - CHEFS - FOOD PROFESSIONALS - HOBBYIST -
GUEST CHEF AND MASTER BUTCHER: TBA - DEPENDING ON COURSE.
1 Day Hands On Course, this introductory course is guaranteed to be instructive as we explore & breakdown every part of the pig. Includes the art of brining & dry curing bacon. Includes all course materials.
(For Home or Business)
PRACTICAL INTRODUCTION boucherie to charcuterie
1 Day Hands On Course, lecture & breakdown to whole muscle prep for Charcuterie : Includes Guancinale - Coppa -Capicolla - Lomo - Lardo - Pancetta - Parma Ham - Plus,Bresaola & Pastrami. Includes all course materials. (For Home or Business)
Charcuterie WHOLE MUSCLE CURING and cold smoking
1 Day Hands On Course, lecture & general principals on recipes, cures, starter cultures, seasonings, casings, mixing, stuffing, fermentation and maturing. Full Course in Learn More .Includes all course materials. (For Home or Business)
SALAMI & SAUSAGE production & cold smoking
Fully Equipped Auditorium
Contact US TODAY to book your course.
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