International award for Dundalk restaurateur
A Dundalk man has been awarded the prestigious Champion of Ireland 2016 award for Best Pork Sausage at the world renowned Fins Goustiers European Championships.
Dermot Brennan, who is originally from the Ardee Road, is the owner of the boutique Brook Lane Hotel, Casey’s Bar and Restaurant and No 35 Restaurant in Kenmare, Co Kerry.
A past pupil of the Marist school, he moved to Kerry some years ago, and has since become a top restaurateur.
Dermot’s award winning sausages contain 100% pork from his own pigs, use natural casings, and have naturally occurring salt and iodine.
They can be found on the menus at Casey’s Restaurant in Brook Lane Hotel and in dishes such as the pork tasting plate with apple ketchup, cider jus and crackling in No 35 restaurant.
Dermot, who owns and runs the hotel and restaurants with his wife Una, began breeding rare-breed, pedigree saddleback outdoor pigs five years ago on twenty acres of land one kilometre from the hotel.
Speaking after the win, Dermot said, ‘ The unique environment where our pigs live gives the meat its distinctive and very special flavour.
We are situated two kilometres from the Atlantic ocean which gives our pork its unique flavour from the salt coming in off Kenmare Bay. The high salt levels and iodine-rich content of these plants and grasses that our pigs feed on make the muscle cells in the flesh retain more moisture so the meat is juicier and meltin-the-mouth tender, a taste that has been largely forgotten in today’s mass produced pork.’
The pigs that produce the free-range pork are born outside and spend their entire lives in the fresh air, with freedom to roam in large paddocks and root around in the soil. They have shelter when they need it in the form of large straw bedded mobile huts, and they grow at a much slower, more natural rate.’