An initiative aimed at establishing a market for locally raised ‘salted grass’ beef and lamb has been launched in Dingle.
The project draws a number of elements, including Dingle’s status a ‘Foodie’ capital, the knowledge and know-how of West Kerry farmers and the flavour imparted to the meat by grass naturally salted by the Atlantic.
The project grew out of the Farmer’s Forum meetings held during the annual Dingle Food Festival.
Chefs Martin Bealin and Mark Murphy, farmer Colm Murphy, John Benny Moriarty, Louis Murchan and Joan Maguire put together a strategy for developing and marketing the salted grass fed West Kerry beef and lamb.
The project aims to share the mutual benefit of tourism with farmers; it’s also to encourage bar, butcher and restaurant owners to source their beef or lamb locally.
The initiative also hopes to emulate the success of ‘Blasket Island Lamb’ which has proven popular with consumers.
A pilot project saw Pobalscoil Chorca Dhuibhne transition year students rear six ‘salted beef’ heifers.
The initiative will be showcased at the Dingle Food Festival where farmers will hear more about the setting up of a co-op to take the project forward.