Forage and cure

Rick Higgins’ family opened their first butcher shop in Dublin back in 1880. Now the fourth generation master butcher has collaborated with his great friend Antonio Princigallo, to create a unique range of  Irish , artisan charcuterie.

Inspired by passion for their craft and by their travels in France, Spain and Italy, their traditional creations blend free range, locally sourced and cured Irish pork with Mediterranean flavours and spices for an authentic taste.

SuperValu has given us the opportunity to showcase our products to a wider audience in 44 of their stores and also given us a lot of back ground knowledge of how to run a successful food business in a modern shopping era.