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E Burke and Sons

It all began back in 1863 when Jane Russell’s great great grandfather Edmund Burke established his pork and bacon business on O’Connell Street in Clonmel.

Over the generations E Burke & Sons established a national reputation for quality and especially the quality of their sausages.

Jane’s grandfather understood the importance of tradition and kept diaries and notebooks of all his ideas and recipes. His proud motto was
If there was a better sausage Burkes would make it!

 
Jane Russell
One hundred and fifty years later Jane is proud to be carrying on this tradition making a range of premium, meaty sausages by hand in Kilcullen Co Kildare.  Jane sources all her meat from Bord Bia approved Irish farms and only uses fresh shoulder and belly meat. Every batch is made the same.  First the spices are mixed, these include mace, nutmeg, coriander, ginger and white and black pepper. then the meat is minced and mixed with the spices. Once filled into natural casings the sausages are allowed to hang overnight to settle and packed the next day.

As we only use prime fresh cuts of Irish pork we do not have to use strong preservatives like nitrates or nitrites, nor do we fill our packs with preserving gasses.

This is Jane in her own words in conversation with Marie-Claire Digby of the Irish Times (Oct 13, 2012)

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No off cuts. No short cuts. Just prime cuts.