The Primo story began in a Sydney butcher shop operated by Hungarian migrant Andrew Lederer in 1957. Drawing on the authentic, traditional recipes of his homeland, he quickly established himself as leading purveyor of continental delicacies like sausages, smoked hams and salamis. Word spread and demand soared, and soon Lederer was on his way to establishing Australia's largest producer of ham, bacon and smallgoods.
Right from the beginning, Lederer strove to improve and modernise his production facilities by investing in the latest manufacturing technologies. Today, Primo is unique for its hi-tech manufacturing plants, packing facilities and distribution warehouses, allowing us to maintain the highest level of quality control in the industry. Primo customers know that they get the highest quality products with every purchase.
Since the earliest days of the business, Lederer steadily built his empire by buying up neighbouring butcher shops in Sydney. With a successful network established, the Primo brand was launched in 1985, taking its name from the Italian word for “Number One".
Soon, the company relocated from its original Homebush facility to new purpose-built premises at Chullora – the most modern, innovative high tech meat processing facility operating in the Southern Hemisphere. Increasing demand saw this facility expanded, and with the purchase of more facilities in NSW, Victoria, Queensland and South Australia, Primo was firmly established as a national brand.
In 2015, JBS, Australia's biggest meat packer, marketer and exporter and the world's largest processor of protein acquired Primo.
In 2019, as part of its sustainability plan commitment, Primo Foods unveils Australia’s largest single rooftop solar installation at its Wacol factory and celebrates using the renewable energy to break the Guinness World Record for the largest serving of bacon breakfast rolls ever.
Today, Primo is Australia’s largest manufacturer of ham, bacon, salami and deli meats supplying quality food to major retail groups across Australia. And we still do it with the same traditional recipes and high standards that Andrew Lederer did back in 1957.