For just over 65 years Blakeman’s has built a reputation for producing consistently high quality sausage and meat based products using only the finest ingredients. The company has grown to become one of Europe’s leading manufacturers of chilled, cooked and frozen sausage and meat products to the wholesale, catering, ready meal and contract cooking markets.
Blakeman’s has a long and established relationship with its meat suppliers dating back around 50 years. Ensuring this reliability around the quality cuts that they deliver – combined with the Blakeman’s secret seasoning formula - means a reputation for quality and consistency has been maintained for almost half a century.
Quality, consistency and taste are obviously paramount but the introduction of a collagen casing for the sausages in the 1970s by Blakeman’s was also a key milestone. This development meant fish and chip shops and other fast food outlets were able to deep fry products from frozen without splitting the sausage.
Today, around 80 per cent of the pork that Blakeman’s purchase from their suppliers has been sourced from within the European Union, with the remainder coming from producers in the United Kingdom.
Pork is renowned as one of the most versatile types of meat - economical, tender if cooked correctly and oozing with flavour. It is also high in protein, an excellent source of iron, zinc and B vitamins and tastes wonderful too.
Blakeman’s development kitchen continue to look for new trends within the market and recognise that people’s eating habits change. This has already led to their team developing a charcoal sausage and a smoked cheese sausage recipe that were unveiled at the recent UK Sausage Week Awards.
This versatility is shown in the range that Blakeman’s produce at their 57,000 sq. foot. cooking and cold storage facility based in Newcastle-under-Lyme in Staffordshire which is capable of producing over 500 tonnes of produce each and every week. This equates to around 26,000 tonnes a year leaving their manufacturing facility, which is rightly recognised as one of the most modern and efficient production facilities of its kind in Europe. Recent investment into the construction of a new building will expand Blakeman’s manufacturing capabilities even further.
Blakeman’s extensive range of fresh and frozen sausages are manufactured from only the finest ingredients, which are complemented by an array of cooked products. The versatility of the facility allows for the production of sausages, meatballs and stuffing balls in endless flavour and size combinations.
The extensive range of products are all widely recognised for their quality, taste, consistency and value. This includes the established ‘Supreme’ and ‘Premier’ sausages, alongside the more recent ‘Gastro’ and ‘Butchers Select’ brands.
The range of sausages all have different levels of pork content to suit different tastes and levels of value, starting with the ‘Super Saver’ sausage produced with 32% pork, right up to the ‘Prime’ sausage which boasts an impressive 70% meat content.
With this broad spectrum of products that are available in various sizes – and includes a gluten free version of the “Premier” sausage – the business is recognised as the market leaders and have a business development team which can work with fryers to increase their business.
Blakeman’s are also seeing an increase in sales of pigs in blankets - no longer just a staple of the Christmas dinner – and meatballs. The business is feeding this demand by producing an ever-expanding and spectacular range with varieties including Italian, Spanish, Aberdeen Angus and BBQ.
Through constant innovation, product development and continued investment into their manufacturing facilities, Blakeman’s continues to be a market leader in producing high quality products that are enjoyed by consumers throughout the UK and beyond.