TRADITIONAL METHODS. MODERN BUSINESS.
It all began in 1989, when Louis Bruwer and David Scott decided to put their years of experience in the livestock industry to better use, and started SALA (South African Livestock Agents), providing a specialised service for pig farmers.
As the business grew, so did the founders’ respective sons, Ryan and Sean. After studying, they joined their fathers in the business to learn the ropes. When Louis and David were ready to retire, they offered to sell the business to the boys.
Invested emotionally and financially, the boys took up the challenge and set about expanding their offering by selling directly to butchers, cutting and packing raw and frozen pork and, later on, making smoked products for sale to major retailers.
Wanting to expand further, they decided to start producing their own products under their own brand. All products would be 100% local and prepared in traditional curing styles with an original recipe, smoked products would be authentically beech wood smoked. That “made real” quality would be the secret behind great depth of flavour. Enter Georgie’s.
A FAMILY BUSINESS
SO, WHO IS GEORGIE?
SALA isn’t exactly a name that trips off the tongue. Clearly a more memorable name was required, one that celebrated our identity as a family business.
Enter Georgie, Ryan’s young daughter and our company’s most outspoken and opinionated flavour critic.
REAL BEECH WOOD CHIPS. REAL SMOKE. REAL FLAVOUR.
We big fans of authentic preparation, so for many of our products we go big on traditional beech wood smoking. It’s a valuable curing step, but the thing we love most about it is the wonderful depth of flavour it brings to so many of our Georgie’s pork products.
HIGH SPEED SMOKING CABINETS
We start it out delicious.
Everything you do with it after that just makes it better.
VOTES OF CONFIDENCE
INTERNATIONAL JUDGES. A BLIND TASTING. THREE AWARDS.
The third annual Aurora International Taste Challenge took place at the end of September near Stellenbosch. A panel of international professionals evaluated 2500 entries in a blind tasting.
We’ve always made our products the way we like to eat them and it’s been rewarding to see that many people think we’re getting it right too. A thumbs up from the pros is a nice addition. The judges’ summations below suggest a healthy environment in which a number of people are doing things well.
The different kinds of bacon entered ranged in quality and style, with the best showing real class and balance. The smoked examples were packed with flavour.
In the uncooked sausage category, it seems that there is a conscious move towards a balance of flavour, as opposed to the dominance of one spice. The level of workmanship was high overall.
The best examples made use of good quality meat and had the optimum amount of fat. The judicial use of spices had a significant influence on the end product. Both big and artisanal producers had high-end entries.
A VERY, VERY DETAILED AUDIT AND CERTIFICATION PROCESS.
We take the business of preparing food seriously. FSA certification is a once a year audit , but it’s an audit in the true sense of the word with many random tests, inspections and verifications to ensure that we are running robust systems all year round. We’re old school when it comes to the ways we prepare pork, but we do it inside a modern, efficient business. Who says you can’t have the best of both worlds?
WE KNOW OUR PORK.
We can trace the history of any batch of Georgie’s products from store to the great KZN farms it came from.
Provenance is important to us. Great products start on great farms. And they don’t get much better than the fertile farms of KZN. We pay attention to every step from farm to fridge for great quality and deep rich flavour.
THE PERSONAL TOUCH.
As a family run business, relationships are important to us. With our farmers, with our suppliers and with the people who work in the business. And with our customers.
We believe that doing things properly, includes treating people and product fairly and respectfully. We value efficiency and commitment and we love to do things well.