Masters of Meat feature

Masters of Meat – Irish Farmers Journal

“A lot of people produce bacon and sausages, but charcuterie is a skill less practised here. Until now.”

The heading to a wonderful piece in the Irish Farmers Journal by Barbara Collins. We were absolutely honored to be included in this supplement which features top producers of charcuterie across Ireland.

The rise of Irish Charcuterie is very evident at present. We were the first producers in Northern Ireland to start creating charcuterie from our own free range pigs. Since then a few smaller producers have also entered the market with their own versions.
Corndale is still the premier Free Range Charcuterie producer in the North of Ireland.

This fantastic article summaries the rise of Irish Charcuterie and how we started our free range charcuterie movement and details our growth as a business to date, along with our pioneering products. A great read and we would highly recommend getting a copy if you can.

You can view the article online here
In the mean time watch out for the October Edition of Farmers Guardian, where we will be featured with our free range pigs and delicious charcuterie. Stay tuned for more updates.


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