Ke Nako Biltong, the North’s Specialist in South African influenced cured meats, has won three major awards in the prestigious British Charcuterie Awards 2021.
The artisan business, a Food NI member, based on an organic farm near Ballyclare in county Antrim, won a gold award in its category and was named as Best in Class for Snacking Charcuterie for its unique “Pain in the Hole” Biltong, a spicy collaboration with Belfast’s Blackfire Hot Sauce. Ke Nakoalso gained a silver medal for its original biltong.
Alanagh van Standen, who founded the business with husband Ilse, an experienced butcher, in 2012, commenting on thelatest awards, says: “This is absolutely fantastic news for us. We always knew that our biltong would marry well together with Blackfire’s unique sauce.
“To say that we are delighted would be an understatement. We are blown away by these results,” she adds.
The British Charcuterie Awards is the primary competition for the charcuterie and cured meats industry in the United Kingdom. The annual awards are judged by a panel of food experts and are designed to promote the industry in the UK among shoppers and chefs.
Winning a medal demonstrates the quality, integrity and high standards of that charcuterie product to traders, chefs as well as consumers.
Ilse and Alanagh cut, dry-cure and produce the tasty and spicy beef snacks, sausages and other cured meats on Ballylaggan Organic Farm, using locally sourced premium meats.
The company also produces South African favourites such as Droewors and Droewors Bites.