The town of Blackball, near Greymouth, is famous for two things – the birthplace of the New Zealand Labour Party, and home of one of New Zealand’s top salami producers.
What is your company background, how did you start the business?
“The company started in 1992 as a family run butchery by Pat Kennedy in Blackball and still today everything is produced in our factory at Blackball.”
What is the current product range and variants and how do these products stand out in the market?
“We have a range of over 40 different products. We believe that our products are unique and of good quality. Our range includes fresh sausages, bacon, speciality goods, salami and venison patties. The majority of our products are MSG & Gluten free. Blackball Salami has always produced gluten free and MSG free products so this is not new to our company. The only products we produce that contain gluten are our black and white pudding because they contain barley.”
“The salami is made the old fashioned way and naturally cured. Our salami is made from a variation of quality NZ beef, pork and venison. The raw materials in our salami are kept exceptionally lean. Our traditional Italian salami has a fat content added. All the finest herbs and spices are used in all our products to obtain our unique quality. We use only manakau wood smoke during our smoking process. The salami is then hung and cured in our humidity/temp controlled room. Once they have reached their maturity they are packed to production requirements ready for you.”
What are the plans for the business moving forward, is there any expansion on the horizon?
“We are committed to providing the very best ingredients and recipes in our range of fine foods... West Coast Perfection, it’s all in the making.”
Where are your products currently available to buy, and are you looking at or wanting to expand your availability?
“Our products are available in supermarkets and delis or online ordering. Check out our website for more information on our company.”
