THE DRY AGED COMPANY SA LT MO SS A G ED
With over a decade completed we are still proud of the original morals and the foundation blocks of Kettyle: “Passion, Knowledge, Craftsmanship.” The vision is still the same with creativity bleeding from our now Atelier Range. We are still the original “Dry Aged Company” but have recently invested in our patented Salt Moss Aged Cave. The Process is an industry first with the IP being protected. THE DRY AGED COMPANY SALT MOSS AGED
INTEGRITY - Finest in class and key point of difference on any menu - A Kettyle purchase means you have the original - Irish by Nature - God made time, man made taste.
TECHNOLOGY, BACKED BY SCIENCE - Salt cave ingredients: Extra Virgin Irish Oriel Sea Salt, Irish Sea Moss .... The rest is our secret - Patented blend & recipe produces a natural sea salt brick - No artificial additives are used to make bricks - Being 100% Natural the salt Brick ingredient is harvested by an organic production method and kosher & halal certified.
OUR ETHOS The Dry Aged Company, making Excellence even better. Salt Moss Cave Ageing adds another dimension to the classics of dry ageing.
SELECTION - Selected from Suckler herds – “No Dairy Breeds” - Traditional beef breeds from the best of Ireland’s grass fed systems, .... Angus, Hereford, Shorthorn and Dexter. - Hand selected from BRC Grade A approved abattoirs - Selection criteria include size, fat cover, marbling, ph and muscle eye development, the first marker of many for selecting great beef.
PROCESS - The meat is enclosed in our Salt Moss Chamber (Cave) for a controlled period of time - The beef naturally continues to breathe whilst in an aerobic and naked form. During normal respiration moisture is exuded from the meat - The walls are hygroscopic in nature, ionization draws moisture to them, yet allows it to pass through and leave the chill environment - The product is ‘cocooned’ and brought under a more stable control, quicker than a non salt aged comparable - The Wall has a high potassium level thus the dry culture within the chill is maintained by this self managed wall.
SALT AGED MEAT - The Salt Cave Ageing concentrates the distinct yet mellow dry age flavour - Reduces any association of mustiness - Exceptional taste, tenderness and succulence - More consistency with a sweet nutty hint and better caramelisation - Fat becomes rendered with a sweetness that exudes uncannily similar attributes to that of Fois Gras.
THE DRY AGED COMPANY SALT MOSS AGED
TASTE IS E VERY THING
www.kettyleirishfoods.com
Manderwood Park, Lisnaskea, Co. Fermanagh, Northern Ireland, BT92 0FS T: +44 286 772 3777 E: info@kettyleirishfoods.com