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  • Do you make your own bacon?
    Yes, we brine, cure, smoke, cut and pack all our bacon on site.
  • Do you smoke your bacon bones in-house?
    Yes, we do. We generally use pork forequarter ribs or occasionally back bones. We also cure them in our own brine and can cut them to the size you require.
  • Is your bacon cured with sodium nitrate?
    Yes. Nitrates and nitrites have been used as food additives in cured meats for many years, primarily to prevent the growth of Clostridium botulinum. Adding nitrites or nitrates improves the microbiological safety of these foods and extends their safe shelf life. The amount used in cures and brines is strictly regulated in Aotearoa NZ.
  • Do you make your own sausages?
    Generally yes, although we do get in pre cooked sausages by request. We make a range of beef, pork and lamb sausages which are very popular. We also make game sausages for hunters.
  • What is the origin of your meat?
    All our meat is sourced from New Zealand and as local as possible. We are constantly looking for reliable, sustainable sources.
  • Are your butchers qualified?
    Our shop manager, Mark Parata, is a fully qualified butcher. We also can call upon Alain Sanderson, another fully qualified butcher, who helps out part time. Jack Tamakehu is in the second year of his apprenticeship.
  • What kind of chicken do you stock?
    All our chicken is free range and sourced from Turks in Foxton.
  • Do you sell ‘homekill’ to the public?
    No. We only process carcases for hunters or people who have owned the animal for at least 28 days and have had their animal slaughtered by a registered on farm slaughter service. Homekill carcasses are kept separate from our retail stock. It is illegal to retail any meat that has not come through an MPI registered abattoir/slaughterhouse.
  • Do you only sell meat?
    Mostly. We also stock eggs and a small range of cold drinks.
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