Corndale Farm was established in 2012 by Alastair Crown, with the aim to produce top-quality pork from his herd of rare-breed, free-range pigs. In 2012 we started with 4 Saddleback pigs and fell in love with keeping pigs and processing our own meat. Our herd soon grew and within 1 year we had increased the herd size to 30 pigs. We then invested in breeding stock and today we breed all our own meat pigs which ensures full tractability.
As we have a closed herd, there is little chance of disease therefore we do not routinely vaccinate or administer antibiotics. We are pasionate about high welfare for our animals and believe our methods of farming are sustainable and kind to both animals and the environment.
We currently keep between 80 – 100 pigs at any time and ensure all our pigs are free range, 12 months of the year and enjoy a natural cereal diet sourced locally and supplemented with local vegetables. All our pigs are Happy Pigs!
At Corndale Farm, we have adopted the “Field to Fork” approach. All our pigs are born on the farm and live a long life outdoors doing what pigs love to do.
We understand how important it is for customers to know where their products come from, that’s why all our products are produced from the meat reared on our farm, so you know exactly what you are getting.
In 2016 we spotted a gap in the market for Northern Irish made charcuterie. So we set about developing our own air dried Spanish style Chorizo. It was the first of its kind in Northern Ireland and received massive demand and over-whelming feedback from local chefs and restaurateurs. We now produce a number of charcuterie products including Chorizo, Chilli Chorizo, Salami and whole muscle cuts. We supply direct to trade and customers can order direct from our website.