A family-owned home kill and smokehouse, in business for more than 26 years, serving the greater Waikato region from Te Awamutu. It makes specialty sausages, smoked fish, bacon, hams and small goods, and it processes wild game.
Smoked fish such as marlin, snapper, kahawai and trout is brined for 48 hours and dried overnight before smoking. The bacon and hams use a honey dew brine and cure, with spices of the business's own, and are smoked over manuka wood rather than wood chips. Sausages include chorizo, kransky, boerewors and madras curry, and the business says it will make a flavour or style on request. Products can be vacuum packed to keep for months.
The business collects animals from farms in a refrigerated truck, and says the truck is sanitised between farms as part of its Mycoplasma bovis precautions. Catch can be left at the shop after hours or at weekends, to be stored in the chiller. Gluten-free and allergen-free needs are catered for. The shop, plant and truck are sanitised daily.