Mallon's achieve European Gold
7 Dec 2010
Sizzling success of Mallon’s Sausages in Europe. Mallon's Meats of Monaghan, famous across the island of Ireland for their uniquely crafted sausages has now achieved international recognition with a prestigious award in Paris this week. Paddy Mallon, the inspirational entrepreneur behind the Mallon brand has the been conferred with the title of Chevalier , by the Commanderie des Fins Goustiers du Duche d’Alencon , a panel of experts from across Europe dedicated to the promotion and recognition of the highest quality meat products from European countries. Mallon’s won the European Championship for the Grilled sausage, and were awarded a bronze medial in the personalised sausage category, seeing off stiff competition from some of Europe’s most famous brands. Commenting on the success of Mallon’s sausages, awards coordinator David Beresford said: “Every year our competition attracts the best of the best from each country so to win at this level is a remarkable achievement. I wish to warmly congratulate Paddy Mallon on the honour he has received and the success of his product.” According to Paddy Mallon, the awards ceremony was as thrilling as the award itself: “It was a spectacular event, which is a highlight of the European gourmet calendar and brings together the top people in their field, all of them with a real passion for quality. I was very proud to be among them all and for our products to be so well received. I want to pay tribute to the talented and hard working team at Mallon’s Meats and these accolades are a credit to everyone involved in our production process.” The conferring of the title Chevalier which means knight involves a formal ritual with those honoured receiving the medallion of the Commanderie des fins Goustiers du Duche d’Alencon . Mallon’s Meats was long been an award winning firm. Established in the 1940’s by Paddy’s father Arthur, a master butcher from a family of butchers. The original shop in Monaghan flourished as it built a reputation for quality meats and using family recipes handed down through generations. Paddy Mallon, studied meat technology in the UK, working across the industry in Ireland and UK, before taking over and developing the business into the major operation it is today producing specialist sausages and diversifying into new ranges.