Northern Ireland’s Corndale Free Range Charcuterie has strengthened its retail offering with the launch of new packs of sliced chorizo products.
Based on a family farm at Limavady in county Derry, Corndale is aiming to boost retail sales in Northern Ireland, Britain, the Republic of Ireland and further afield and is developing a range of sliced products for greater convenience in addition to its existing and successful sausages, widely used in top Northern Ireland restaurants and on sale in leading delis.
Now available in 110g packs with 12 slices at a retail price of £5, Corndale chorizo and salami is made from the company’s own herd of free range Saddleback pigs on the farm run by experienced businessman Alastair Crown.
Mr Crown pioneered the development of charcuterie products in Northern Ireland and has won critical acclaim for the quality and taste of his handcrafted products which have total traceability and provenance.
He began work on creating the recipes for his charcuterie and developing initial products in 2012.
“The new sliced packs make it a lot easier for consumers to enjoy our chorizo,” says Alastair Crown. “The 110g pack is much more convenient and enables the chorizo to be used in sandwiches and other food–to–go snacks. The format is also easier for retailers to display the chorizo.”
In addition to chorizo, Corndale is developing other charcuterie products including fennel salami with pork cured with fennel and garlic. Corndale has successfully test marketed the products at farmers’ markets across Northern Ireland.
