Butcher Christchurch - The team here at Halswell Butchery in Christchurch are able to offer a variety of meat processing and deli services from making salamis, gourmet sausages and saveloys, through to mincing, curing and smoking all varieties of meat including Beef, Lamb, Pork, Venison and Salmon.
Feel free to call us to discuss any other varieties you may have and our friendly staff will be happy to help.
Beef
- $1.30 per kg to Process and Pack (Bone-in weight),
- $8 per Corned Silverside
Pork
- $1.30 per kg to Process and Pack (Bone-in weight)
- $25 to Cure, Smoke and Cook ham and vacuum pack
- $15.00 Bacon(Cure, smoke, slice and pack per shoulder or loin)
- $10.00 per roll of Pickled pork
Lamb
- Starting from $25 depending on size & cutting list
Smoked Salmon
- Starting from $25 (Hot Smoked only)
- includes filled & vacuumed packed 5 per side
Venison
Small goods (Minimum of 5kg of Boneless Meat)
- Sausages: Beef/Pork $6 kg
- Flavoured (Gluten Free) Gourmet Sausage: Bratwurst, Chorizo, Boeworst, Tomato and Basil, Mustard and herb, Cumberland Pork, Texan Chilli $6 kg
- Patties $6 kg
- Saveloys $6 kg
- Salami $10 each
(Prices do not include GST)
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