Woodys Free Range 142 views ♡

(Capicola) is a dry aged 'ham' made from a singular shoulder muscle and aged for at least two months. We roll our Capicola in a herb mix, salt and sugar and hang to dry. For the most flavour Capicola is sliced very finely and is a perfect accompaniment to any cheese.Now available in the following op...

is a dry aged beef made from a singular muscle and aged for at least two months. Our comes from Beef cattle grazed in the Horowhenua. We roll our in a herb mix, salt and sugar and hang to dry. For the most flavour sliced very finely and is a perfect accompaniment to any charcuterie tasting platter.A...

Salami Sopressata is a dry cured salami from a traditional Italian recipe. It is made with Free Range Pork and packs a punch. It is aged for at least two months.Available in the following options:- Half (about 250g)- Sliced packet 80g.Ingredients: Pork, Salt, Sugar, Black Pepper, Chilli, Herbs and Spices, Live Starter Culture, Wine, Preservative (250).

Salami Di Capra is a dry cured salami from a traditional Italian recipe. It is made from a mixture of our own Free Range Goat and Pork. It is aged for at least three months.Available in the following options:- Chub (about 250g unsliced)- Sliced packet 80g.Ingredients: Goat, Pork, Salt, Sugar, Garlic, Pepper, Herbs and Spices, Live Starter Culture, Preservative (250).

This Black Angus beef sirloin is brined, smoked, and cooked the same way we make our award-winning pork bacon — over manuka and oak chips, the traditional way.has a delicate smoky flavour, rich and meaty, perfect for anyone who doesn’t eat pork or just wants to try something new.Pack weight 220g...

Our Lamb comes from grass fed Lambs born and bred in the Wairarapa. The mild flavour of lamb is especially delicate in flavour. The colour of the meat ranges from light to dark pink and the fat is soft and creamy.Our delicious lamb and herb sausages are handmade from grass fed lamb reared on Wairara...

Woodys Free Range Shredded Beef is slow cooked in its own juices for over 12 hours taking all the hard work out of making it. All you have to do is Heat & Eat. Cooking is easy, you can boil in the bag for 15 mins, remove from the packaging and put in the microwave or cook on the stove. Add you favou...

Bacon Bits are perfect if you are looking for the flavour of bacon as an ingredient to your meals. Minced from a mix of our high quality Free Range bacon and ham this mince is full of naturally smoked flavour and needs cooking before you eat it. Our Bacon Bits are rindless but we do not trim the fat...

Our crafted from the finest cuts of venison sourced from young deer that have been pasture-raised under low-stress conditions, ensuring the meat's quality and flavour.This traditional South African delicacy traces its roots back to ancient indigenous techniques of meat preservation, vital for surviv...

Our made from the same high-quality, pasture-raised deer as our Biltong, offering a different yet equally traditional snacking experience.Jerky, a method of preserving meat, has its origins with the ancient Incas, who called it 'ch'arki', meaning dried meat. Europeans adapted these techniques in the...

All our hams come from free range pigs born and bred in New Zealand. They are guaranteed free range for the entirety of their lives and therefore build excellent muscle structures which become great tasting meat.Hams are available in Whole or Half cuts and are all naturally Manuka smoked to give a g...

All our hams come from Free Range pigs born and bred outdoors. They are guaranteed free range for the entirety of their lives and therefore build excellent muscle structures which become great tasting meat.Our 'Mini' Hams are boneless and weigh 2kg. They are smoked and cooked, ready for you to warm,...

All our hams come from Free Range pigs born and bred outdoors. They are guaranteed free range for the entirety of their lives and therefore build excellent muscle structures which become great tasting meat.Our 'Micro' Hams are boneless and weigh over 750g. They are smoked and cooked, ready for you t...

The shoulder is the perfect roast, it has rich dark meat, and a lot of connective tissue that melts completely away.

Boston butt is the American name for a whole pork shoulder on the bone, it comes from the upper part of the shoulder (front leg) and contains the blade bone. We leave the skin on so that you can cook with the skin on or remove and make crackling separately. Boston butt is the most common cut used for pulled pork, a staple of southern barbecue.Weight: 6kg min

The Loin Rack looks great and is perfect for a special meal. Similar to a lamb rack it can be cut into individual chops or left as an impressive whole centrepiece. The loin is a higher quality cut of meat and will stay moist during cooking. You can also achieve crackling by pan frying the skin side before putting in the oven.Available in 1kg (3-4 people) or 2kg (6 and 8 people

The Whole Loin Roast is a perfect roast to share with family or friends. - 1kg will feed between 4 and 6 people- 2kg will feed between 6 and 8 people (depending on how hungry you are).- 4kg will feed between 8 to 10 peopleThe loin is a higher quality cut of meat and will stay moist during cooking, even if you opt for ample crackling.

The leg is the perfect roast, the meat is juicy, lean and tender. Either cook straight out of the wrapper, or you may choose to marinade overnight with your own herb mix recipe.

Our high-quality beef is sourced from the renowned Robinson family, who are fifth-generation sheep and beef farmers in the picturesque Horowhenua region of New Zealand. Blair and Anna Robinson raise Black Angus Cattle and Perendale sheep on their expansive 2200-acre hill country farm, which has been...

Our high-quality beef is sourced from the renowned Robinson family, who are fifth-generation sheep and beef farmers in the picturesque Horowhenua region of New Zealand. Blair and Anna Robinson raise Black Angus Cattle and Perendale sheep on their expansive 2200-acre hill country farm, which has been...

A whole Beef Fillet is the most sought-after roast, prized for its tender quality. The underworked fillet muscle of the beast makes for the most tender beef. Our beef has been aged for a minimum of 21 days, this ageing process improves flavour and tenderness.This whole Beef Fillet is carefully trimmed by our craft butchers and tied to ensure consistent cooking throughout.Average weight: 1.35 kg

Our Lamb comes from grass fed Lambs born and bred in the Wairarapa. The mild flavour of lamb is especially delicate in flavour. The colour of the meat ranges from light to dark pink and the fat is soft and creamy.Premium gradeAverage weight: 350g (normally 3 chops in a pack

Our Lamb comes from grass fed Lambs born and bred in the Wairarapa. The mild flavour of lamb is especially delicate in flavour. The colour of the meat ranges from light to dark pink and the fat is soft and creamy.Premium gradeAverage weight: 2kg

Our Lamb comes from grass fed Lambs born and bred in the Wairarapa. The mild flavour of lamb is especially delicate in flavour. The colour of the meat ranges from light to dark pink and the fat is soft and creamy.Premium grade Lamb Shanks (pack of 2)Average weight: 650g