The Hick’s of Dun Laoghaire have a long tradition of pork butchering.
Ed Hick is a 4th generation Pork Butcher. The Hick’s of Dun Laoghaire have a soft spot in many a sausage loving Irish family. Growing up surrounded by Pork butchers one would think that there was little choice, but to become a pork butcher also. However as Ed explains, “ it was never forced on me, it was always something we just did with the family, visitng farms, selecting pigs. As a child it was always very exciting to go off with my Dad on an after school adventure”.
“At home we were introduced at an early age to a wide varieties of tastes and foods drawing largely on the Italian and German sides of our family history. Our pocket money was earned in the family business and school holiday work was always in the mix.
Within this my Dad had always said he would like to see us all skilled tradesmen by the time we had our leaving certificate exams sat.
In the 1980’s I spent several years in Germany learning with colleagues of my Dad’s and family friends.
I returned and took over the family shop in Sallynoggin and opened our wholesale business. Since then we moved to a more specific production based facility in Dun Laoghaire. This is the same premises in Dun Laoghaire that those childhood years were spent in.
Our pork butchering skills and methods have been past from father to son since 1877, when as a boy John Frederick Hick entered the proud trade of pork butcher.
Since the early 1900’s the name Hick has become synonymous with sausages on Dublin’s southside.
Times and tastes may well have changed but our dedication to flavour and authenticity and quality persevere.