Three butchers have been employed to handle this growing part of the shop. They can organise Beef, Pork and Mutton from killing and cartage through to processing and freezing. Bacon & Ham processing is done on site at the Thames Street premises by experienced butchers - manuka smoked & honey cured. These bacon & ham products have the true old fashioned traditional taste. The increase in business has meant Campbell’s had to add an early morning shift in order to keep up with orders. Between the three shifts that the 34 staff work, the business operates 22 hours per day, as they work extremely hard to process an incredible 30 tonnes of meat each week.
Campbell’s have participated in several NZ sausage competitions with awards including 2 silver & 1 bronze medals.Campbell’s also have a large wholesale department supplying Restaurants, Fish & Chip shops, Hospitals, Rest Homes & Hotels.
With more than nine decades of experience in providing top-quality meat, the family business has gone from strength to strength.
Campbell’s have participated in several NZ sausage competitions with awards including 2 silver & 1 bronze medals.Campbell’s also have a large wholesale department supplying Restaurants, Fish & Chip shops, Hospitals, Rest Homes & Hotels.
With more than nine decades of experience in providing top-quality meat, the family business has gone from strength to strength.
About Campbell’s Butchery
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For 96 years Campbell’s Butchery has been providing quality meat for the people of North Otago.
The retail shop, with the distinctive red and yellow frontage, was originally opened in 1912 by the current owner Tony Campbell’s great-grandfather. Over the years, the business has been handed down through four generations, and while it has expanded, it has retained the original emphasis on quality. Campbell’s Butchery shop boasts an impressive range of fresh meat, including hams and bacon, cured with their old fashioned sugar and honey recipe.Smallgoods are made fresh everyday & delivered to supermarkets from Christchurch, in the north, to Invercargill in the south, including Central Otago, Otago, and of course North Otago. Another branch of the business is private processing.
The retail shop, with the distinctive red and yellow frontage, was originally opened in 1912 by the current owner Tony Campbell’s great-grandfather. Over the years, the business has been handed down through four generations, and while it has expanded, it has retained the original emphasis on quality. Campbell’s Butchery shop boasts an impressive range of fresh meat, including hams and bacon, cured with their old fashioned sugar and honey recipe.Smallgoods are made fresh everyday & delivered to supermarkets from Christchurch, in the north, to Invercargill in the south, including Central Otago, Otago, and of course North Otago. Another branch of the business is private processing.
Present owners Tony & Jane Campbell
Laurie Campbell - 1948