Northern Irish chorizo market heats up

A new chilli-flavoured smoked chorizo product has been launched by Corndale Charcuterie, based in Limavady in Co Derry. 

The chilli chorizo is produced using pork shoulder from the firm’s herd of free-range Saddleback pigs and also features cayenne pepper, oregano and fennel, resulting in a hot and spicy product.

After launching earlier in the year by part-time pig farmer Alastair Crown, Corndale Charcuterie boasts being Northern Ireland’s first commercial chorizo producer.

“The chilli chorizo is a response to chefs already using my chorizo for another and spicier variety,” commented Crown.

“There has been tremendous feedback from restaurants in the Londonderry area for the recently launched chorizo. It means they no longer have to depend on chorizos from abroad.

“They appreciate being able to source fresh chorizo from a supplier ‘just down the road’ in Northern Ireland. I’ve been working with them on different varieties, including my new chilli.”

Meeting demand, the company has recently moved from the farm to larger industrial premises. Not only has Crown developed his own recipe for his chorizo products, but he has also developed his own curing technique for what is an air-dried product.

In an effort to create a traceable and as natural a product as possible, the “only additive in the chorizo is a very small amount of salt”.

The herd of 50 pigs used to create the products are fed on natural forage and rapeseed cake sourced from a neighbouring farm.

Aside from its two chorizos, the business is developing salami and coppa cured meat products.

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