Kalu: Clean products with a sustainable production



Gourmet food importer Kalu will provide the food for this fashion week’s Opening Dinner at City Hall. Read more about Kalu and their products.

Tell us a bit about yourself, who are you?

Kalu is one of the oldest Danish importers of gourmet foods from Southern Europe. The company started 30 years ago providing restaurants, butchers, retailers, and deli-shops with the famous French Bresse chicken and a handful of specialities. Ever since then, the product portfolio of sustainable and high-end foods has flourished to a substantial assortment.

What is Kalu’s vision?

Through long lasting partnerships with key producers and suppliers, Kalu wants to pave the way for fine foods with a compelling and passionate storytelling, that fits the needs of today’s quality orientated consumers. Kalu is the food company with whom you can always source and develop new products for the future.

What kind of products does Kalu lead?

Our assortment covers a wide range of product categories such as poultry, lamb, beef specials, venison, smoked salmon, charcuterie, cheese and specialities like fresh truffles, quail eggs, olive oil and confit. We focus on clean products with a sustainable production, also covering locally produced foods and new innovative ingredients such as insects.


Are there any products you would like to highlight and why?

Our organic Italian charcuterie by the family owned company Salumificio Pedrazzoli. The family farm and production are thoroughly linked together with a new and sustainable approach without losing touch with their ancient artisanal traditions.

Kalu is also broadening the focus and importance of locally produced products. We are working very closely with lamb producer Vibygård situated south of Copenhagen. Animal welfare, quality, and taste are the keywords of the locally produced lambs. The sheep- and lamb herds also help benefit the wild nature by landscaping and eradication of invasive plants. A very important message to all the new and traditional food producers out there. Innovation and sustainability does not mean one have to lose decades of mastering creations. It is simply a necessity and encouraging way of thinking about today and the future while re-establishing traditional methods and inventing new sustainable ones in context.