Alistair Crown was the first person to produce charcuterie in Northern Ireland using the pork from his herd of free-range Saddleback pigs. As it is a closed herd, there is little chance of disease therefore they do not routinely vaccinate or administer antibiotics. They are passionate about high welfare for their animals and sustainable farming.
They currently keep between 150 – 200 pigs at any time and ensure all their pigs are free range, 12 months of the year and enjoy a natural cereal diet sourced locally and supplemented with local vegetables.
The award-winning range includes chorizo and salamis, nduja and air-dried meats. Demand grew so much that he had to build a state-of-the-art factory just 5 minutes from the farm.
He also does hog roasts for weddings and parties.
What They Do
Award winning chorizo and salamis, nduja and air-dried meats, as well as hog roasts
Chorizo, Chilli Chorizo, Beer Stix, Fennel Salami, Garlic and Black Pepper Salami, N’duja, Venison Salami.
2 stars Great Taste Awards 2017 2 stars Great Taste Awards 2018 Blas na hEireann Irish Food Awards Gold 2017 Blas na hEireann Irish Food Awards Silver 2017 Blas na hEireann Irish Food Awards Gold 2018 Best Irish Charcuterie 2016
Where To Buy
Retail outlets listed on the website. Online.