Thread: Butcher in Auckland to make Veni sausages?

Originally Posted by hotbarrels

I can recommend Counties Custom Killing at Bombay.
They will process your animal provided it has been gutted and the head removed. They prefer the legs lift on to make skinning easier. Or they will take it fully field dressed.
One big advantage is that if you shoot something on the weekend, give them a call on their mobile and you can drop the animal off in their outdoor holding chiller, turn the chiller on and they will come down later in the evening and transfer it to the indoor chiller.
They do a very nice salami as well.

Here's a photo of the last batch of salami I got from Counties Custom Killing. Wild duck, wild turkey, wild goat and wild venison mix.