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Emerging maker · 1 signalMeat Auckland

Sam's Butchery

Tradition Preserved

Craft Obsession Indicators

Traditional dry-curing, regional sourcing, technique-focused

About

Dry-cured rib-eye bacon from Whangaparaoa. Sliced slightly thicker so it doesn't dry out. Traditional dry-cure method.

Full backstory to be enriched from social media, market directories, and interviews.

Where to find them

Howick Village Market

Auckland·Sunday

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