POLISH SAUSAGES FROM NORTHERN IRELAND FOR ENGLISH AND SCOTTISH DELIS

Polish sausages and cooked meats from a Northern Ireland processor are now on the deli counters of supermarkets in England and Scotland. Kabanos is now supplying its products to CJ Laing in Scotland and Nicco Foods of Cheshire. The company has developed a 43-strong range of cooked meats and sausages using traditional Polish techniques. The range now includes 28 types of Polish sausage. The company, which is based in Coleraine, County Londonderry, in a well-equipped meat processing plant, already supplies independent grocers throughout Ireland and is in negotiations with Tesco to list the sausages and cooked pork. Kabanos (Polish for sausages) is the brainchild of Robert McAfee and Tomaz Michaski, a Pole now resident in Northern Ireland, who brought the traditional techniques from his homeland where his family have been engaged in meat processing for generations. Together they have the perfect blend of skills and experience for a business partnership in the meat production industry. Experienced sausage makers have also been recruited from the Polish community in Northern Ireland. Mr McAfee says: ???We set up the business in 2006 to meet the demand from the huge Polish community in Northern Ireland and the Republic of Ireland for traditional cooked meats and sausages. It's been a tremendous success. Encouragingly, the taste and quality of our products are increasingly attracting the interest of supermarkets in Great Britain. The contracts with Laings and Nicco Foods have given us an important foothold in the GB market, where there is a very substantial Polish community. ???We've also been immensely encouraged by the interest shown in the sausages and meats by local people. Feedback has indicated that they enjoy the distinctive flavour and rich meaty taste of products which are virtually handmade by an experienced and committed team,??? he adds. Kabanos sources pork from established Northern Ireland suppliers and creates the sausages and meats using a special curing process that produces a unique smoked flavour. The range currently consists of breakfast sausages (similar to Frankfurters), a number of herb and garlic infused evening meal sausages, a range of salami style sandwich meats and delicious, tender smoked hams. Kabanos' success demonstrates the values of Northern Ireland Naturally.