By DAVID HILL
Sticking to a tried-and-true recipe is proving to be a winner for Kaiapoi’s Cattermoles Butchery.
The staff at Cattermoles claimed gold for their old English smoked saveloy at the 2018 Devro Great New Zealand Sausage Competition recently.
Owner Chris Beech says it is the second time the saveloy has won a gold medal in the awards. It follows the butchery’s success in winning gold and silver with its bacon and bronze with its ham at the recent New Zealand Pork, Bacon and Ham Awards.
“We’ve had a good year. I guess I get the credit because I own the shop, but everyone plays a part.
“We won gold three or four years ago with the saveloy and since then we’ve stayed with the same recipe. It’s about listening to the customers.”
Mr Beech says the saveloys are made the “old fashioned way” in a “proper smoke house”.
“You can smell it when you walk in the door.”
He says the saveloys are popular with customers, with regular visitors from the West Coast, Kaikoura and “down south” popping in to buy them when in town.
Hellers of Kaiapoi also claimed a silver medal for its Hellers Angus sausage and bronze medals for its Hellers pork-flavoured sausage and its sticky ginger beef sausage.Adidas shoesAir Jordan 8 Retro Alternate 305381-104