Meat Products 

Free range pigs

Making sausages

Our farm consists of 60 acres of hilly land on the edge of the Hakarimata Scenic Reserve, north of Hamilton. We raise and process rare breeds of animals which are slow grown, hardy and chosen for their suitability to our land.

Jonathan and Sarah Walker

We take pride in growing our animals. Our pigs are free to graze and wallow, they are fed solely on grass, dairy and orchard products and we really try hard not use any chemicals during the pig’s life.

At Soggy Bottom we keep Tamworth, Large Black and Wessex Saddleback pigs, which are traditional British outdoor breeds. They have healthy litters, are good mothers and produce tasty meat. We also breed European Wild Boar which are slower growing, have lower feed requirements and produce a stronger flavoured redder meat. We enjoy our pigs because they are hugely affectionate, intelligent and characterful.

You can buy our sausages, bacon and meat products direct from us at Hamilton Farmers Markets each Sunday and Tamahere Farmers Market the third Saturday of the month.

Our Belted Galloway cattle and horned Wiltshire sheep are also processed into a variety of sausages, prime cuts and burgers. Whatever you purchase from Soggy Bottom, be it pork, beef or lamb, you will always find the animal breed type identified on our labels.

We take all our stock to MAF approved abattoirs for slaughter, then the carcasses are delivered to our own certified organic butchery. The meat is processed into prime cuts which are hung to age, specialty sausages, bacon and a variety of other cured meats. We do not put artificial additives, colours or flavourings into our products. They are MSG free and don’t have extra water; just prime pork, beef or lamb, herbs, breadcrumbs, salt, pepper and natural wood smoke.

We aim to sell meat with an identifiable origin, produced from stock that have been raised in a free-range system. We can tell you exactly how our animals were treated and what went into the final product.

We age our lamb and beef for 2-3 weeks, which brings out the best in flavour and texture of these slow grown rare breeds.

Our whole and half legs of legs ham can be ordered all year round but most are sold around Christmas.

Our bacon is dry cured with natural salt and raw sugar. It is then washed and air dried before being smoked with Oak.

The hams are cured and oak smoked, and each ham is labelled with the breed of pig it comes from.

A Soggy Bottom Ham - boiled, basted in brown sugar and mustard, then oven baked for a wonderful Christmas meal.

"I thought I would let you know how highly regarded your ham was by all who had the privilege of tasting it (no easy task as it was under the 24 hour guard of a ferocious husband who realised every slice consumed by guest or relative was one less to be relished by him). Declared best ever by one and all."

Our Specialty Sausages are hand made using only natural herbs and spices. We do not use premixes.