Northern Irish charcuterie firm expands range

Corndale Farm Charcuterie has added two new free-range salamis to its already existing chorizos. 

Based out of a family farm in Limavady, Co Derry, the firm has launched its first salamis using pork from its free-range herd of saddleback pigs. The salamis come in garlic & pepper and fennel flavours.

The new products come following the requests of customers, predominantly high-end restaurants.

“Our two chorizo products are proving so popular with chefs and, most recently, with leading delis in Northern Ireland that developing free-range salamis made good business sense,” commented Alastair Crown, who formed the business in 2012.

“Chefs, in particular, have been pressing me for free-range salami, so I decided to bring forward plans I had to create new salami products. The two products, garlic & pepper salami and fennel salami have been developed in response to these requests. Our chorizos, especially the spicy one, have been winning acclaim from chefs over their outstanding taste and texture.”

The pork used to produce the meat comes from Crown’s 60-strong herd of pigs, which have the freedom to graze on the fertile farmland surrounding his smallholding outside Limavady, and processed in a nearby modern, approved factory unit.

Crown decided to launch his business following a long-term interest in spicy sausages and because of his belief in a gap in the market for longer-established bacon and ham. His own recipe was developed through a trial-and-error process, adjusting the spices with garlic and fat until he found the desired flavour.

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