In 1964, after finishing my 4 years of butcher training in Germany, I came to Ireland for an adventure, it was then I met Dorothy, an Irish girl who won my heart, and we got married.

Ireland was a different place then, with very limited types of meat products. Dorothy and I were passionate about food. We started to make and sell smoked sausages and cooked meats using Irish pork and beef on a very small scale.

Since we started, we have been supporting Irish produce and materials, Irish farmers, Irish suppliers and jobs in Ireland and that helped us grow.

We believe that the best meats have the best ingredients, the best processes and equipment, and are made with the correct knowledge and experience.

Due to legislation and Irish pork composition, it is not now possible for us to produce salami products, therefore our salami recipes are produced in Germany only for us, we then slice and pack them here in Ireland.

Now over 50 years later, our family business is still making quality sausages and meats but only now in our two factories here in Dundalk, Co. Louth for the retail, food service and ingredient markets both domestically and internationally.