We know about good food
We are an innovative company offering tender, tasty and safe meat products with high value for money to consumers in countries throughout Europe and Asia. Our production site is located in the “Slaughter House Area” in Johanneshov, south of Stockholm. We are about 70 employees and our turnover totaled over SEK295 million in 2010 (approx. EUR 32 million).
A long and proud tradition combined with modern thoughts of quality
Nybergs deli is a family business. Allan Andersson, started his first company in the meat industry as early as 1927. Even though a lot has changed, quality has been the governing idea from the very start and is the main theme that runs throughout the whole production process.
Today, Allan Andersson’s grandchildren, brothers Christer Andersson and Niklas Söderlind together with their cousin Katarina Hellsén Jarvin, run the business in the same entrepreneurial spirit and with the same dedication to quality as Allan Andersson intended.
Their primary goal is still about select the best primary meat product, the tastiest spices, as well as finding employees with an instinctive feeling for the production process.
Our factory was the first Swedish meat production site in 2003 to be certified according to the international standard of quality: BRC Global Standard of Food. Our products are of the highest quality and we adhere to the industry standards with regards to it. The consumer can always trust that we deliver safe food and we continuously develop new products to create an added value to our customers. The certificate of quality is only used for the production of safe food.
Quality, Perceptiveness and Customer value
From the moment we receive the primary meat product until the finished product leaves our production site, there are several checkpoints for quality to make sure that we always deliver the high quality products that our brand stands for. At Nybergs deli we always strive to listen to our customers and to constantly bring them added value.
It is the process of refining the primary meat product that is our distinguishing mark. It permeates our daily work. The process of refining is of the highest importance for the product’s taste. We are constantly developing and improving our products.