Inspired and encouraged by the quality of Dexter beef, we are delighted to present a new range of Dexter Charcuterie products. At Killenure Dexter Gourmet we are passionate about conservation and sustainability, and have built our business around the pursuit of both. By expanding our product range, we can use more of the Dexter, and develop a deeper understanding of what this incredible animal has to offer.

We pride ourselves on quality, artisan methods of production, and our strong ethics. It was vital to us to partner with somebody of equally strong conviction and skill, and we are delighted that Olivier Beaujouan from ‘On the Wild Side’ agreed to collaborate. Based on the Dingle Peninsula, Olivier is a trained Pork butcher, Chef, and Charcutier. Like us, he is inspired by his local environment, and uses it to source his products. He then uses traditional methods to produce unique, chemical-free, artisan salamis from Killenure Dexter beef.

Olivier’s methods present a new, simple, yet sophisticated way to enjoy Dexter beef. Their longer shelf life grants the opportunity to experiment with a Dexter product, and we particularly recommend slicing thinly and consuming ‘as is’, or flash-frying and crisping the salami, to fully appreciate Olivier’s wonderful work, and the Dexter’s distinctive taste.