Artisan bacon processor wins with major retailer

Kennedy Bacon, an artisan bacon and ham processor in Northern Ireland has won a listing with SuperValu, part of Musgrave Group, one of Ireland's leading retailers.

Based at Omagh in county Tyrone, Kennedy Bacon recently began supplying SuperValu stores in Northern Ireland in what is the processor's first significant deal with a retail multiple.

Founded and managed by Mervyn Kennedy, the artisan business is based on his family farm where he rears 3,000 pigs for processing bacon and ham. The new retail business has encouraged the company to expand its processing operation on the farm.

The company has won UK Great Taste and Irish National Food awards for its range of bacon products which now include back bacon cured with Dingle Irish Whiskey, another artisan producer.

Mr Kennedy, commenting on the new SuperValu business, says: "I've been keen to win business with a multiple that gives us the opportunity to expand our processing operation. SuperValu is a good fit for us because of the size and structure of its stores. I'll be able to grow business steadily throughout the network. Overall, it's very good news for us and will enable us to extend our processing unit to supply the business as it develops."

The company has won widespread acclaim in Northern Ireland for the quality and taste of its bacon.

"What helps to set my bacon apart is my unique dry-curing technique. It's my own recipe from my experience of rearing my own pigs. I also slice, prepare and package the bacon. This means the entire process is under my control, ensuring consistent quality and provenance," he continues.

"I decided to concentrate on dry-curing because I wanted to develop different products that didn't involve pumping the bacon with water and preservatives. Some bacon on the market today is 25 per cent water," he says. "My bacon is cured for between seven and nine days using my recipe which also takes into account current health concerns particularly about salt and sugar.

"The bacon is cured in as near to the traditional way as possible, using the minimum amount of cure, which leaves the bacon less salty. The result is a tasty product that allows the pan/ grill to stay clean. And with no water added the bacon tastes as it should."