QUALITY BRINES AND DRY CURES FROM KERRY INGREDIENTS AND LUCAS

“At Kerry Ingredients and our sister company Lucas, we manufacture a wide range of highly functional blends for cured and cooked meats that give great flavour, enhance succulence and improve yields.” So says commercial manager Andrew Rutter, highlighting the company’s offering to processors large and small. “Although we can offer larger processors ready-made injection brines and high-yield improvers for tumbling, we specialise in creating bespoke systems that are tailored to their precise product and processing needs,” says Andrew.

“From our state-of-the-art pilot plant at Portbury,” he explains, “our technical team can replicate small-scale manufacturing situations, enabling it to work closely with customers to create new blends as well as resolve any formulation or manufacturing problems they may be experiencing.”

According to Andrew, each new blend is created with convenience in mind. “Whether the customer needs a traditional Wiltshire-style cure or a highly functional mix designed to aid high speed slicing and dicing,” he says, “all can be supplied in unit pack weights specific to the customer’s brine or injection batch sizes for simple, one-shot application.”

With Kerry Ingredients meeting the needs of the larger processor, Lucas caters for the UK’s independent retail butchers and smaller manufacturers. “We provide a comprehensive range of ready-made dry cures and brines for ‘own-made’ hams, bacon, gammon, corned beef and pastrami,” says retail development manager Noel Dawson, “plus all the technical expertise and support our customers need to achieve real competitive advantage.”

For more information, processors and manufacturers should contact Kerry Ingredients on 01275 378500. Retail butchers should contact Lucas on Freephone 0800 138 5837.