Dry Cured Braesola Charcuterie Cured Meat

Dry Cured Meats of New Zealand

There are a few dry-curing meat producers in New Zealand but due to globalization, you can get now many imported portions of meat from Spain or Italy.

However, in New Zealand, some areas have the quality of the soil, farming practices, feed, and dedication to animal husbandry which produces the outcomes that are desired.

After studying, making and writing about dry cured meats for a few decades (yes I look young, you should see me without a beard!) – and having one of the largest websites in the world on meat curing, I am giving a opinion based rundown on the commercially available product where I often reside in New Zealand.

That is the cornerstone to achieve good quality dry-cured meats of animals which are farmed I feel.

Because of New Zealand’s wild free-ranging animals, you get meats, beyond organic. Wild animals will however produce varied outcomes sometimes too!

That is something that I am rather fond of and have been procuring and curing for nearly 20 years now.

I’m going to focus on quality artesian products, rather than what I call factory cured meats, which is driven purely by profit and lacks passion for driving the wheel.

I experiment in exotic salami sometimes – Urutan & Sucuck (South East Asian / Turkish) – non- commerical, my dry cured salamis

I’ve been lucky to spend long periods of time in places like Italy, watching, learning and listening from dry cured experts (and eating it too of course!).

The New Zealand dry cured meat market is still in its infancy.

Much of this is due to bureaucracy.

Most of the regulatory authorities or counsels do not see there are more possibilities for cooked or raw meat – like, for example, artesian dry-cured meat. This is starting to change from what I’ve seen (as of writing this in 2021).

Details of Dry Cured Meats of New Zealand

I like to travel north and check out what’s happening in the big city or heading down south to procure my own meat and enjoy the beauty of the Alps.

Since my website is my passion and my main form of income I am very interested in any developments or production of dry-cured meats.

The repetitive nature of creating and selling products is not what I wish to head.

The focus is finding or creating unique flavors for dry-cured meats (like my dry-cured bacon recipe in my whole muscle online course!). I’m not talking classic salumi or specialist repetition of European classics, but there is a reason why they have worked and are still enjoyed for hundreds of years, sometimes thousands of years ie. proscuitto.

My passion is to create whole new levels of unique New Zealand styles and flavors.

Charcuterie Norcini Traditional Cured Meat large
One Day Maybe this will be in New Zealand not Italy! Norcini (Traditional Italian Deli)

However there are some artisanal producers around the country I would mention.

List of Artisanal Dry Cured Meat Producers in New Zealand

  • Poaka
  • A Lady Butcher
  • Salash¬†
  • Gathered Game


This guy does a great job of replicating the classics, whether it is dry cured salami or some dry cured whole muscle meat.

I’ve tried several times to track him down in Canterbury but he has been elusive and incredibly busy. At the time of writing this, he is literally sold out of most of his small-goods.

The big differentiator is: he is farming pigs on the family farm where there are many chestnut trees. These chestnuts are fed to the pigs creating a whole new flavor profile.

Obviously this guy has also learned about acorn-fed Spanish Iberian Jamon (ham). He organizes some students to go and collect acorns from the large Hagley Park in Christchurch.

Acorns provide the distinctive flavor or nuttiness that is very popular with Spanish Iberian ham, otherwise known as Spanish prosciutto.

Oak trees are having a hard time with climate change in Spain and some scientific research at the local universities in Spain has found, supposedly, sunflower seeds are equivalent to acorns and their nutritional profile which could potentially lead to a similar flavor .

The fat has an interesting flavor, from the samples I have tried, its very much on the lowest level of salt seasoning I have found. I’ve experimented with this, and personally prefer a little more in what I create, but each one to there own.

The popularity of this also proves what people want!

A Lady Butcher

Having a passion for dry curing meats is always the key.

This young lady is highlighting the work and professional areas that relate to making cured meats. I’ve liked some of the styles, and these guys are out of the box a little with wagyu and lamb dry curing.

You can chase down her small-goods in various places across Auckland.


Dry curing the meat has occurred for thousands of years across not just in Europe and the Mediterranean.

In Asian, Scandinavian countries and other parts of the world they all have their own traditions.

Salash is run by a Serbian chap and produces delicious dry-cured meats, various whole muscle, and dry-cured salamis. They have, somehow, procured the council ticket to not have nitrates in their product.

Sodium nitrite and sodium nitrate exist in practically all dry cured meats you’ll find at a supermarket. But certain traditional artesian producers are able to do it safely with the regulatory ticket.

My partner is from an Eastern European country, and like the Serbians, they do like their cold-smoked goods, so you’ll find many of the salamis and whole muscles are cold-smoked.

You’ll find them often at some foods markets. Like the French one in Auckland.

Gathered Game

Selling wild game in New Zealand means you have to jump through quite a lot of hoops. Unexplored many years ago, now the idea of GPS coordinating to gather game from the wild and all the blogging of data is now very common.

These guys are doing it with wild venison. It’s always tricky with the wild game since you are not controlling what they eat. It really comes down to what area the wild game has lived in and it’s diet.

International Imports

You get dry cured meats at the supermarket

I am talking about prosciutto, coppa, or pancetta – it is more likely than not to be from Italy or produced in the factory in Australia.

And just because it comes from Italy doesn’t mean that these are artisan meats are made with passion.

A few years back I spent three months driving to the bottom of Italy and back up again. As you can imagine, I tried a variety of dry-cured meats.

24-48 month Parma Ham – the strict process and quality of pig makes this the kind of dry cured meat you can eat every day – SALT + PORK – other ingredients include 2000 years of history, passion, solid food culture & environment

Many of them produced in a industrialised factory. I don”t consider the above Parma Ham – corporate supermarket food but the mid-sized factory I visited above was 85,000 ham legs a year with a accepted loss of 2-3% – because that is the way with dry curing!

There are coporate Parma Ham factories that do not have the passion of course too. Slega Ham above did.

I have visited a Parma ham prosciutto factory, which had a production of 85,000 legs of ham a year.

This was considered an average size Parma ham producer. I had a wonderful private tour by one of the owners of this large Parma Ham factory and I believe there was still passion behind production on a large scale which in present times you may find not often.

In a sense, it can be done – but rarely is.

Wild Game & Opportunities for Dry Curing

New Zealand has plenty of wild game – something like six different types of deer, wild pig, chamois & tahr.

There are plentiful amounts of wild game in proportion to the population. This applies to seafood as well, catching large chilly bins full of fish.

To savor every bite of this quality of meat/seafood, beyond organic, should be appreciated more. Of course, this is my own personal opinion.

Supermarket – Dry Cured Imports

Practically all dry cured meats from the supermarkets will lack the passion. Though a few will stock local goods, but these are the minority.

Factory food produced for high-volume and fast turnover is now sadly the way to go for most of the world.

A salami with a list of ingredients like this, I do not approve at good dry cured meat. They use acidity to quick make the product safe, rather then taking the time to dry out to achieve at least 30% weigh loss. For salami, I like 40-45%.

We do have an opportunity in New Zealand to create more craft products and of course, promote them under the New Zealand Inc. banner. The problem is elitism with fine foods yet it’s correlated with inconvenient methods of production.

At the end of the day dry cured meats are one of the slowest foods to produce in a world that is moving faster & faster.

Artisanal vs Factory Made

The one distinguishing factor when I’m assessing what I like to buy or not is whether there is passion behind the product.

Next time you walk through the supermarket look at the product’s ingredients on the back and see if it looks like there is passion behind it, or it’s just branding and pushing your buttons in the right order.

Cured – Hot Smoked Salami

Hot Smoked Salami is not a dry cured product. It’s damn good – the Cashmere Butchery did it many years ago and has rebranded it.

Want to Make Your Own?

If you want to start making at home dry curing is more than following a recipe – it is a craft to dry cure your own meat. There are a few different factors but you can keep it simple and do it in a regular kitchen fridge. Here is what I have written about that.

Here is my popular post about the basics of dry curing meat.

My online course covers everything I’ve learned over 20 years of doing meat curing at home.

I am going to focus on dry cured meats. That’s my interest!

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