History

Each of our products bears testimony to our passion for delicious meat. Our meat is salted in brine according to coastal traditions and seasoned with secret spices. It is then boiled, grilled or simply smoked the old-fashioned way with beech wood. All meat products that leave our company are still produced using traditional methods, but with the efficiency of a modern factory.

Dufina holds dear to its heart consideration for the environment. Therefore, we strive to ensure our production process is as ecological as possible. Waste water from the factory is recovered first and then filtered. The hot water recovered from the cold rooms is recycled to clean the floors. To save even more energy, we will soon be installing new solar panels.

Dufina continuously invests in modern machinery and up-to-date production lines. We also invest in new and consumer-oriented innovations. For example, pork belly that comes in pre-cut cubes, slices or strips. Or new products such as dried beef, rolled joints and certified halal products.

Dufina performs daily quality and safety checks. Every fortnight, our factory is also inspected by an independent lab.  Our company is also falls under the supervision of the Belgian Federal Food Agency (AFSCA).  Dufina holds an IFS/ACS certificate and is a valued member of the professional organisations Fevia, Fenavian and Flanders' FOOD.

As far back as 1950, the Ghent craft butchers Duffeler were renowned for their fine meats, produced on their own premises. Due to ever increasing demand, the step was taken in 1960 to move over to industrial production. In 1968, Dufina moved to a site of 8,500 m2 in Lovendegem, which is still our home today.

The Duffeler family had been the driving force behind Dufina for 65 years. Thanks to the Duffeler family, major modernisations to the factory started in 1993. However, a successor of the same name proved difficult to find. In 2015, the Duponselle family took over the helm. Dufina has therefore remained a family business.