Tradition, prepared with care
Halal doner made with attention to ingredients, preparation and food safety.
NASIPMEAT PRODUCTSTRADITIONAL DONER · EST. 2002Trade enquiriesTRADITIONAL DONER. SINCE 2002.
From our Bolton home to your kitchen. Discover halal doner with traditional character, crafted for the way you serve.

Bolton roots. Traditional flavour.
01 / THE SIGNATURE · AI-ENHANCED SERVING
Balanced spices. Traditional character.
PRODUCTS FIRST. THEN A LOOK INSIDE. Optional original Turkish-inspired instrumental
THE RIGHT FLAVOUR FOR YOUR MENU
From our signature Classic to chicken shawarma.
Explore the range and find your fit.
AI-enhanced serving illustrations, based on Nasip’s original product photographs. Open a product to compare the original.
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Talk to us about a bespoke doner or your specific product requirements.
OUR ROOTS RUN DEEP.ABOUT NASIP · OUR STORY
Nasip’s story began in Westhoughton. Established in 2002, the business now produces halal doner at its equipped factory in Kearsley, Bolton.
We supply takeaways, restaurants, supermarkets and wholesalers, combining traditional preparation with modern production facilities. Our team works with customers on their individual requirements, including bespoke doner blends.
Our refrigerated fleet delivers across the North West, while an approved long-distance haulier helps us reach businesses further afield.
Tell us what your business needs ↗Halal doner made with attention to ingredients, preparation and food safety.
From choosing a product to discussing a bespoke blend, speak directly to our team.
Ask about delivery arrangements and availability for your location.
QUALITY & FOOD SAFETY
Good flavour starts long before service. Nasip describes a two-part food-safety system: everyday working practices, backed by controls for significant food hazards.

THE FOUNDATIONS
Known as prerequisite programmes, these are the routine practices that support a food-safe working environment.
Daily cleaning and disinfection of the production environment.
Food-safety training supports the production team.
Programmes cover internal and external pest control.
Approved suppliers for food, packaging and labelling.
Scheduled attention to machinery, equipment and transport.
Records connect raw materials with finished products.
Finished-product labelling supports identification and traceability.
Laboratory sampling and analysis form part of the published programme.
THE HAZARD CONTROLS
Hazard Analysis and Critical Control Point — a structured approach to identifying and controlling significant food-safety hazards.
Nasip’s published system addresses hazards including harmful bacteria such as E. coli and Salmonella.
HACCP sets out controls at the stages where significant hazards need to be managed.
Nasip states that its Food Safety Manager regularly validates its verification processes.
Ask our team for current specifications, allergen information and supporting food-safety documents.
Based on Nasip’s published food-safety information. View source ↗ · Current documentation is available to request from the team.
A LOOK BEHIND THE FLAVOUR
Explore original photographs from Nasip’s
factory and product galleries.
Photographs reproduced from Nasip’s original website. They show the published facilities and products; current specifications and arrangements should be confirmed with the team.
LET’S PUT NASIP ON YOUR MENU
For products, delivery enquiries or bespoke requirements, speak directly to the team.
01204 573 549 ↗info@nasipdoner.com ↗Nasip Meat Products LtdBolton · Greater Manchester
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