Scottish meat and poultry manufacturer Browns Food Group has revealed it is "reinforcing its commitment to Specially Selected Pork" as it celebrates over 10 years of partnership with Aldi Scotland.
The two businesses have worked together to support Specially Selected Pork in order to reassure both farmers and consumers that Scottish pork will be "readily available on every Aldi shelf in Scotland".
Recently, Browns acquired Quality Pork Processors Ltd (QPPL), Scotland’s largest pork processing plant, and family-run Robertsons Fine Food. Browns said that this has led them to "centralising their supply chain within Scotland, strengthening the pork processing industry as a whole and reducing their food miles" through improved logistics and closer welfare management.
Aldi reiterated that it had been revealed as the top supermarket in Scotland when it comes to stocking the most Scottish produce. This was announced on 8th February 2024 by the National Farmers Union Scotland (NFUS) when they released the results from their largest ever survey of Scottish supermarket shelves.
Wayne Godfrey, CEO of Browns Food Group, said: "Aldi Scotland's commitment to Specially Selected Pork has always been strong and they are currently our only retail customer for our full range of fresh Scottish Pork.
"As champions of Scottish Pork, Aldi's commitment and encouragement has supported our supply chain and its accreditation by Quality Meat Scotland (QMS) ensures the highest welfare product reaches the consumer's plate."
Graham Nicolson, group buying director, Aldi Scotland, said: “Browns Food Group is a true success story in the Scottish food industry, having grown from small beginnings all the way back in 1885 to becoming one of Scotland’s leading manufacturers of quality meat and the countries’ largest pork processor.
“Aldi Scotland is committed to supporting local farmers who bring quality pork products to our shelves, so we’re delighted to partner with Browns as they lead the way in building a stronger future for the Scottish pork industry.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
