Hand-cured meats and traditional processing define this fourth-generation family butchery, run by Nui and Lynley Thomson on Wanganui Flat Road in Hokitika. Founded originally as a home-kill operation in Hari Hari, the business carries on a South Westland craft dating back to family butcheries in Whataroa and Ross. Their range centres on small-batch bacon and sausages made with time-honoured techniques, including dry-cured and smoked NZ pork collar bacon, all-natural streaky bacon, Danish back bacon, and seasoned beef sausage meat prepared for grilling and everyday cooking.
Every reviewer awards the butchery top marks, with customers singling out the smoked bacon as some of the finest to be had on the Coast and praising the hands-on service and care taken with custom cuts. In an isolated stretch of Westland where independent trades have steadily given way to supermarket chillers, having a dedicated butcher with generational ties to the district is rare. Our pick in Westland for proper dry-cured bacon and small-batch smallgoods.