We are an accredited Dual Licensed Butchery, and have the same standards for your home kill/recreational kill product as for products we sell in our shop. The Bacon goes though the same process of brining, hanging, smoking and drying as what our shop Bacon does, giving you an exceptional product from your home killed pig.
We aim to hang Beef for at least 10 days. Aging beef helps enhance the flavor and texture of the finished product.
Killing fee: $100 per animal (Travel extra if outside of area)
Processing fee: $1.39/kg
Products Marinated or Tenderised: $4.00/kg
Salami: $10.00/stick, $1.00 per stick extra if vacuum packed.
Sausages: $4.50-$7.00/kg depending on flavour and variety (all sausages are Gluten Free)
Patties: $4.60/kg (Gluten Free)
Specialty Products on request...
Sheep or Lamb Breakdown
Killing fee: $20.00 per animal
Processing fee Normal
Lamb: $45.00 excludes Marinades
Hogget: $55.00 excludes Marinades
Processing fee Gourmet:
Lamb: $65.00 includes marinades
Hogget: $75.00 Includes Marinades
Mutton: $85.00 Includes Marinades
Breakdown into Sausages $25.00 + Sausages per kg
Seasoned Rolled roasts: $6.00/side
Sausages: $4.60/kg-$7.00/kg depending on flavours and variety (Gluten free)
Pig Break down
Processing fee: $220.00 (minimum charge)
Bone out for sausages: $25.00 + Sausages per kg
Seasoned Rolled Roasts: $6.00/side
Ham (cooked): $15.00/ham
Ham (uncooked): $10.00/ham
Venison Break down
Bone out: $25.00
Full Breakdown: $75.00 + Sausages/Patties & Marinades
Sausages: $4.60-7.00/kg depending on flavours and varieties (Gluten Free)
Salami: $10.00/stick, $1.00/stick extra if vacuum packing is required
Venison Ham/Bacon available on request