Our rich history is the foundation for who we are today. From a small family butcher shop, through three generations of craft butchers, Arthur Mallon Foods has continuously evolved. Our values have shaped who we are today, and our passion for ever improving craft and taste has driven our success.
OUR JOURNEY
1800s
The Mallon family were exporting cattle to England and running butcher shops across the northeast of Ireland.
Late 1920s
Arthur Mallon, raised in Castleblaney, spent his youth farming and raising organic stock. After his father's early passing at 42, Arthur began work young.
Late 1930s
In the late 1930s, Arthur found work in Jimmy Duffer's butcher shop.
1942
In 1942, he bravely took over that business during a tough era. Facing stiff competition, he perfected a secret spice and launched Mallon’s pork sausages, which are the most awarded sausages ever.
1954
In 1954, Arthur married Nellie, from Tydavnet, who helped propel the business. By the late 1970s, the butcher shop relocated to Hilden, evolving into a factory. Arthur’s sons, Brendan and Paddy, joined afterward. Brendan refining retail and Paddy leading sausage production.
1962
Arthur Mallon buys the house and land that would later become the beating heart of the business. A modest plot that would grow into a place of opportunity, community and generations of craftsmanship.
1976
Arthur Mallon Foods’ passion for quality earns national recognition as the company is crowned National Black Pudding Champion. A proud moment that celebrated the skill behind every recipe.
1994
As more families discover the Arthur Mallon Foods name, The Real Meal Company Ltd. is established in Co. Monaghan to keep up with demand, proof that the little local butcher’s product had become something much bigger.
2008
Ireland faces a nationwide pork recall, a difficult chapter for every producer. Through uncertainty, Arthur Mallon Foods remains steadfast, guided by its commitment to integrity and supporting its community.
2009
Arthur Mallon Foods acquires the Hafner’s brand, honouring another cherished Irish name and bringing its heritage into the Arthur Mallon Foods family.
2012
The Kearns and Olhausen’s brands join Arthur Mallon Foods, further weaving together generations of Irish food history under one roof.
2018
A landmark year: Mallon’s is named Champion of Europe at the world-renowned Commanderie des Fins Goustiers du Duché d’Alençon (Goustier Cup). The craft that was born in a small Monaghan shop is now recognised on the global stage.
2020
As the world changes overnight, Arthur Mallon Foods introduces new safety measures to keep production running and protect the people at the heart of the business, its staff and loyal customers.
2021
A fire at the factory challenges the company like never before. Yet through resilience, determination and community spirit, Arthur Mallon Foods rebuilds and looks forward.
2022
Ground is broken on a new, state-of-the-art production facility, a symbol of renewal, ambition and belief in the future.
2024
The first production begins in the new factory. Arthur Mallon Foods invests in new leadership and fresh vision to carry the brand into its next era, still rooted in the same values that began in 1942: quality, heritage and heart.
2026
Arthur Mallon Foods proudly opened the doors to its new Centre of Excellence in February 2026; this includes modern offices, collaborative workspaces, a new canteen, a recreation area and a training facility to support the continued growth and development of our teams.
Our People
Our people are our business. Get to know the names and faces that have made our whole story possible.
Our TeamCareers
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