As a young lad growing up in a family of master butchers in Greencastle, Ireland, Robert Strong learnt there is only one way to do things: the right way. He learnt quality takes time; always use the best meat cuts, herbs and spices; and respect recipes that have been tried and tested over generations – or you’ll get your ears boxed.
When he came to Australia and started making his own range of Irish smallgoods, it was only natural that he would follow tradition – so much so that he called the brand Tradition.
Over 30 years later, nothing has changed. Our master butchers are still making ham and bacon the time honoured way. We know the secret for transforming pork into perfection is to give the cure and smoke plenty of time to work their magic. We know the quality of a sausage is determined in the paddock, so we only use farm-fresh beef, pork, lamb or chicken. Most of all, we know when it comes to Irish recipes, you can’t improve upon Tradition.
