Our History
Situated deep in the heart of the Co. Down countryside lies Finnebrogue Estate — 600 acres of rolling hills and ancient woodland. In 1997 Denis and Christine Lynn began farming free-range pure-bred red deer and used a combination of passion and innovation to create a unique method of producing truly exceptional venison. By using young deer less than 24 months old the venison is guaranteed tender and delicate. Just over a decade later, it is regarded by leading chefs as being the best in the world.
Our Approach
A coupling of expert craftsmanship and connection to the land make animal welfare an essential ingredient to Finnebrogue’s success. By working with selected farmers around the UK and Ireland who share our passion, we can transform the finest cuts of organic and free range pork shoulder and belly into award winning sausages. Investing in both state of the art equipment and innovation brings together the benefits of craft production and volume to create high quality products.
We're a close-knit team of dedicated and passionate people whose enthusiasm allows us to go that extra mile to delight and exceed our customer’s expectations.
Awards & Recognition for Finnebrogue
