CURED WILD GAME & PRIVATE PROCESSING
We take your clean meat, add our natural ingredients, and use traditional techniques with a touch of Manuka smoke to produce your very own delicious Cured Salami.
We can also make a range of small goods with any meat surplus to your Salami order.
We can take a mix of meats from you but we do require a minimum quantity of 10kg per flavour for Salami, Bier Sticks, Frankfurters or Sausages.
If you don't have 10kg of meat we can add in our own free-farmed Beef, Pork or Venison to bring up the total weight however this will incur an additional charge.
Using our own recipes, all meats except for lamb require us to blend some additional free farmed pork into the recipes. This ensures your salami has the right balance for our curing process, and serves to enhance your meat’s own amazing flavour. This takes the wet weight of your order from 10 up to 15KG for processing into your chosen items.
Once your order is received, one of our butchers will contact you to discuss your meat, flavour, and timeframe to tailor-make your salami / small goods order.
Average processing time is 3 weeks.
It does take us a little time to craft your Cured Salami and small goods, but once we have them ready for collection they will be aged to perfection and vacuum packed, ready for you to eat, give as a gift or freeze for a later date.
Weigh the total weight of all meat to be processed (we require a minimum of 10kg per order. 10kg = 16 Salamis)
Select and pay for your order above. 10kg = 16 Salamis. Either drop your meat off to our Cured Factory (Christchurch) or courier it to us (frozen).
One of our butchers will contact you to confirm your meat weight, discuss your order flavours and tailor your salami order accordingly. Any additional processing such as patties sausages or mince will be added to your order at this point and you will be charged any balance prior to dispatch.
We craft your Cured Salami with Season . Smoke . Time .
Your Cured salami is then aged to perfection and vacuum packed, ready for you to eat, give as gifts or freeze for a later date ready for collection or to be shipped back to you.
See important meat preparation info below.
Attention to these points will help to ensure a smooth process for your order:If you have clean meat ready to go and can drop off to our Christchurch factory, make your order above.
If you have meat to be de-boned, this needs to be delivered to our Christchurch Factory directly.
Then drop off your meat to our Cured Factory, 10 Pope St, Addington, Christchurch, 8011
Monday to Friday between 6 am to 12pm.
Or if you are within Canterbury, Kaikoura or the West Coast we can arrange a courier to collect your carcas at an additional cost. Your boning cost will be charged at the time of delivery, and your order details confirmed by our butcher.
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