New Northern Irish chorizo business from Corndale Charcuterie
Northern Irish farm–based business Corndale Charcuterie has launched the region’s first fresh pork chorizo product.
Corndale Farm Free Range Charcuterie in Northern Ireland has developed a handmade Tuscan styled salami from its own herd of rare breed pigs.
The award winning company, based on a family pig farm near Limavady in county Derry, has created the new salami that’s based on a successful Tuscan sausage developed with support and advice from one of Northern Ireland’s leading chefs last year.
According to Alastair Crown, the founder and managing director of Corndale Farm, the new salami features pork from the farm’s rare breed, free–range pigs, garlic, basil, a hint of fennel and “a lively addition of sun–dried tomatoes”. “It has a really rich flavour and firm texture that will appeal to those who love Italian–style salami.”
The new product joins a successful portfolio of chorizo and air–dried salamis such as fennel and venison, many of which have won major awards from the UK Guild of Fine Food and Blas na hEireann awards last year.
Mr Crown formed the artisan business in 2012 to produce top–quality pork from a small herd of Saddleback pigs. The company breeds all its own pigs which ensures full traceability and provenance.
“As we have a closed herd, there is little chance of disease and, therefore, we do not routinely vaccinate or administer antibiotics. We are passionate about high welfare for our animals and believe our methods of farming are sustainable and kind to both animals and the environment. The pigs enjoy a natural cereal diet sourced locally and supplemented with local vegetables. All our products are handmade and produced from our own herd,” he adds.
The company launched its first charcuterie product – an air–dried Spanish style chorizo – in 2016. The chorizo was the first of its kind produced exclusively in Northern Ireland.
It has since developed a number of charcuterie products, including chorizo, chilli chorizo, salami and whole muscle cuts, for leading restaurants as well as delis and independent stores across Northern Ireland and the Republic of Ireland.Back to all news
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