Danes have grown fond of Bornholm liver pâté
– new production machinery and four new employees ensure that they can keep up
By Joan Øhrstrøm
July 2021
Bornholmerslagteren has invested heavily in new production machinery after their liver pâté is now sold nationwide. Even so, it has been necessary to take on more staff.
At Bornholmerslagteren in Aakirkeby, major expansions and heavy investments have just been made in the old slaughterhouse buildings where the business is based, as Bornholmerslagteren's version of something as quintessentially Danish as liver pâté is proving a big hit with the Danes.
– We have got a unique product on the shelves in many places in Denmark, where you can now buy Bornholm liver pâté in Danish retail like never before, says Richard Ditlev Jørgensen
He is the managing director of Bornholmerslagteren ApS, which is now in a comfortable position with its largest liver pate order to date.
– In fact, the order is so large that we have had to make a very substantial investment in new production and packaging lines, as well as new refrigeration and packaging warehouses in our existing buildings in Aakirkeby. And even though production has now become almost fully automated with a ten-tonne spiral oven, a huge mincer, a large cooling tunnel and packaging technology, our now 12-strong company has had to hire four new employees to keep up, he explains.
100-year-old recipe
The order has come about through a long-standing partnership with the customer in question, and at Bornholmerslagteren they have long been convinced that they had a unique product on the market in the form of liver pate.
– Bornholm liver pate consists of local ingredients from local Bornholm farmers to make it as sustainable as possible. That undoubtedly provides fresher and better ingredients, and we have also established a partnership with Bornholms Valsemølle, which actually means that all the ingredients, except for the spices, are from Bornholm, he explains, adding:
– The recipe is 100 years old, so it really stands out compared to what else you see on the market from our peers, assures the director, who has long worked to make the Bornholm liver pâté widely known among Danes.
– We have in fact been pushing for more than ten years to get it through, says the director, who can now be pleased that the Bornholm liver pâté will become a permanent item in Danish retail shops.
With the new investments and extra hands, it has now become possible to produce fresh liver pâté daily for the rest of Denmark, so that the Bornholm liver pâté can be ready for customers in the shops 1-2 working days later. The Bornholm liver pâté is available in four coarsely chopped variants – and as a bacon liver pâté with dry-salted bacon, just as a French liver pâté and a Christmas liver pâté, among others, are on the way.
It has required extensive groundwork and an investment in production to land the major order for Bornholmerslagteren. Archive photo: Berit Hvassum.