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!”
Almost one hundred and sixty 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.
