Soggy Bottom Holdings
Their Story
Jonathan and Sarah Walker, originally from Scotland, emigrated to New Zealand in 2003. They purchased a 60-acre block of rough, hilly farmland near Ngaruawahia, on the edge of the Hakarimata Scenic Reserve, which they named "Soggy Bottom Holding" due to the wet valley bottom.
What They Make
Sausages: A wide variety of handmade pork, lamb, and beef sausages (up to 20 varieties of pork, 3-4 each of beef and lamb). Made with a minimum of 90% meat, natural herbs, spices, fruit, wine, or beer. Gluten-free options available. Bratwurst (recipe from Bavarian Butcher friend). Past flavors include pork and apple, gluten-free pork, chestnut, quince, and mushroom. Cured Meats:
Bacon
- Dry-cured with natural salt and raw sugar
- then washed
- air-dried
- and cold-smoked with oak. Both smoked and unsmoked dry-cured bacon.
Hams
- Wet-cured
- dried
- and cold-smoked with oak. Primarily sold around Christmas
- available year-round as half or whole legs.
Air-dried Ham and Beef.
More from Soggy Bottom Holdings
How to Get Their Products
Direct Sales
1529 Collingwood-Puponga Main Road, Pākawau 7073, New Zealand
Direct selling at Waikato Farmers' Markets (Hamilton Farmers' Market, Cambridge Farmers' Market).