Northern Irish meat processor seals first export deal

J H Givan, a bacon and ham specialist from Northern Ireland, has secured its first export business in the Republic of Ireland. 

Furthermore, the company is making plans to export its premium pork products to Great Britain.

Now in its fourth generation, Givan is a family-run business that prides itself on producing high-quality meat products.

The company already has a reputation for supplying Northern Ireland’s high-end retailers and delis with cooked ham and bacon. This new export deal allows Givan to expand and supply its meat to a Dublin-based convenience food manufacturer.

“We all recognise that growing the business will require a much sharper focus on sales outside Northern Ireland,” said David Givan, director of the business.

“We need to look at the Republic and then Great Britain, because we’re pretty well established in Northern Ireland within our target market of foodservice, high-end butchers and delis.”

Starting out as a small grocery business in 1938, Givan has been processing in Belfast for nearly 20 years.

Carrying out the whole production process on the premises allows the company to have complete control over products.

Givan attributed the key to success to the company’s dedication and commitment in delivering consumers with high-quality meat. “Our process for curing and preparing hams is simple and completely natural. We don’t add anything to the hams, pork and bacon.”

A secret family recipe dating back from 1938 has ensured that Givan’s pork legs have remained popular throughout the years. The meat is cured for six days before being boned. It is then cooked for eight hours, and eventually cooled and packed. This efficiency results in the product getting to the customer in just over a week.

“We source pork legs from a supplier we’ve worked with over many decades. This means we know where all our raw materials come from and how the pigs are reared, a commitment in line with the current focus on provenance.”

Want more stories like this in your inbox?

Sign up for our FREE email newsletter

Keywords:

User Login

Spotlight

Webinars 
Guides 

Most read

Social

Should the meat industry pay for compulsory abattoir CCTV monitoring?

Calendar