Corndale Farm, Northern Ireland’s free range pork chorizo specialist, was established in 2012 by Alastair Crown, with the aim of producing top–quality pork products from his herd of rare–breed, free–range pigs.
Located 20 minutes outside Derry City in the picturesque area of Myroe, Alastair is producing two varieties of chorizo, original and chilli, the first handmade chorizo in Northern Ireland.
In March 2017, Corndale launched a Tuscan–style sausage product. The Tuscan–style sausage is produced from free range pork from the farm’s saddleback pigs blended with fennel, garlic, coriander, nutmeg, cayenne, oregano, salt, black pepper and chopped, sundried tomatoes.
The pork comes from his herd of around 60 saddleback pigs which are free to graze the fertile farmland around his small holding in county Derry and processed nearby in a modern and EU approved factory unit.
In May 2017, Corndale launched a range of sliced products for greater convenience including 110g packs with 12 slices RRP £5 and in February 2018, a Tuscan styled salami.
Charcuterie and free–range pork products including:
Online through Hendersons Food Service Arcadia Deli, Belfast
Sooty Olive Restaurant
Pyke and Pommes Street Food Stall
The British Charcuterie Awards 2018: Gold for Corndale’s Wild Sika Venison Salami and Bronze for Corndale Chorizo
Blas na h'Eireann (Irish Food Awards) 2017: Gold for Corndale Farm Free Range Fennel Salami & Silver for Corndale Free Range Chorizo
Great Taste Awards 2017: Two Gold Stars for Corndale Farm Fennel Salami
Irish Food Guide, Jan 2017: Corndale Charcuterie was named Ireland’s Top Charcuterie in an all island public vote & Corndale’s chorizo was named among the Top 10 Irish Products to Watch in 2017