'When Taste Matters' is not only Arosa's Tagline but the mantra by which Managing Director Robert Hoehener lives by.

 

Arosa Limited opened its doors on April 1, 1986 in Drax Hall St. Ann. Initially, the plant started as a slaughter house, butchering up to 15 cows per day to produce quality local beef cuts. By June of that same year Arosa’s first processed products: jerk, pepperoni, breakfast sausages and shortly after bacon, was produced from our smoke house.

 

Today, Arosa is still using the traditional smoke house (powered by coal & saw dust) alongside a modern electronic smoke house, manufacturing premium quality hams, bacon, and our many specialty sausages.

While we no longer slaughter animals at our plant, fresh pig carcasses are brought in on a weekly basis from our local partner famer to be butchered into local cuts and also used in the processing of our products.

 

In 1992, further driven by his passion for good food and wine, Managing Director Robert Hoehener, started importing fine European wines and specialty foods that were not readily available in the local market, making Arosa, Jamaica’s gateway food distributor of fine European food, liquor and equipment.