Small-batch artisan charcuterie and cured meats are made by hand right in the shop at 114 Vigor Brown Street in Napier South. Using Waihua Station beef, wild venison, and New Zealand pork, owner Sam crafts whole-muscle cures, sausages, black puddings, biersticks, chorizo, coppa, and salami, seasoned with fennel, air-dried, and smoked over mānuka. Bresaola is also cured here, priced from \$20 as at 2026. Visitors praise the warm, entertaining service over the counter and the quality of the meats, while those tracking the calendar should note recent talk of a late April opening schedule.
It is one of two butchery spots within a kilometre in Napier South, sitting just under a kilometre away from the long-standing Downey's City Butchery. Alongside the Vigor Brown Street storefront, goods can also be picked up at the Hastings Farmers' Market on Sunday mornings, or ordered through their website. Our pick in Napier South for small-batch charcuterie with genuine regional character.