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Barry Fitzgerald of Fitzgerald’s Butchers, Fermoy, displaying his ‘Gold Award’ winning spiced beef. Photo: John Ahern

Barry Fitzgerald and his colleagues at Fitzgerald's Butchers, Fermoy are celebrating, having taken a 'Gold Award' in a national competition organised and overseen by members of the Association of Craft Butchers of Ireland.

These prestigious awards saw some of the country's top butchers battle it out in a competition supported by the Irish Food Writers' Guild and sponsored by Gaynor's.

The product that caught the judge's eye and more importantly stimulated their taste buds, was Fitzgerald's highly rated and now award-winning spiced beef - a Christmas speciality, its appeal having spread far and wide. Customers have been known to travel from as far away as Galway to savour this culinary delight.

Made from 100% locally sourced beef, Barry is the man responsible for the salting and spicing of a dish that completes any table at Christmas time. A closely guarded family recipe, Barry's mother Ann, has imparted the all important spice formula to her son.

Fitzgerald's spiced beef is sold mainly in joints, but also in ready to eat slices. Joints must be boiled for 2/3 hours and can be served hot or cold - it's usually accompanied with a relish of choice.

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