The Village Butcher

Even if you aren’t a big carnivore try passing this butcher by. The window display is spotlessly clean and would make any half-hearted vegetarian‘s mouth water with its freshly laid out gourmet cuts. They specialise in high quality whole carcass butchery, free range chicken and pork, aged beef and lamb, small goods and ham and good old fashioned service. Paul and his team have won a few awards over the years and the sausages are a winner too, taking on 450 others to win the Supreme Award at last year’s Devro New Zealand Sausage Competition.

“I love my trade - taking a large piece of nondescript meat and turning it into something carnivores crave,” says The Village Butcher. The trimmed lamb racks rubbed with whole grain mustard with a panko, rosemary and pine nut crust will have even the staunchest of vegetarians dribbling. All their meat is free range and they really do make the best sausage in NZ, having achieved the Supreme Award in the Devro NZ Sausage Competition.