Our Food Story

why the Sausage press?

The Sausage Press  was gifted to Miles By his Father who made salami in the 80s the Machine is from 1914 made in Sheffeild

, without this we would be doing what we are doing now.

Locals Miles and Steph would like you to feel confident all their Artisan products are made from start to finish by hand. They can tell you what is in each batch, or rather what is not in them.

No Hidden extras

Nitrate free – No Use of artificial preservatives, No Use of-Nitrates, Nitrites, #250.  No

Filler Free -we don’t use any Gluten therefore by default all products are Gluten free, rusk free, Rice flour free. Meaty Sausages and salami- carb free for Keto followers!

Diary Free- we also do not have the need for Dairy products in any of our Meats.

What you see is what you get

NZ Free farmed Pork-All salami and sausages made with Free range New Zealand Pork.

NZ Free Range Chicken-Cured and Hot smoked for that Undeniably addictive flavour

Akaroa Salmon-Cured and Hot Smoked for a decadent treat.

Grass fed NZ Beef- Pastrami slow cured for at least 2 weeks and slow smoked.

Canter Valley Farmed Duck-cured in Gin and smoked till rare.

Marlborough Seasalt- in generous amounts plenty of pepper and spices.                               NZ Natural Skins- Pork and lamb Sausage skins for our meaty Pork sausages and cellulose salami skins.                                                                                                                      Manuka Smoke-a Very Kiwi Flavour!