The Blackball Salami Story

The Blackball Salami Company, started as a family run butchery in 1992 by Pat Kennedy, in Blackball on the West Coast of New Zealand.

The knowledge and skills Pat learned while travelling to Europe were brought home to the kitchen of the ‘Stonehouse’ (featured in the logo, and as it is today in the image above), and Blackball Salami Company was created. Over the years, recipes have been tested, tasted, adapted and improved upon to produce a unique and comprehensive range of wonderful products available today.

In February 1999 the people in Blackball watched in horror as the business went up in smoke. Every cloud has a silver lining and in its place has arisen the new, purpose built premises that enable the manufacture of high quality products.

The business is now owned and operated by a well established West Coast couple Phil & Debbie Russ. Phil – a butcher – worked at Greymouth’s New World for several years after starting an apprenticeship from school).

The company now has a range of over forty different products. The wonderful salami is made the old fashioned way, by natural curing and wood smoking. The original and venison salami are 100% visual lean. Almost all products are MSG and Gluten free, therefore they are available to the coeliac community.

A complete variety of cooked sausages are produced ready for the table and for a welcome taste addition to anti-pasta dishes. The black puddings are much in demand and made in a unique horse shoe shape as well in a chubb form, each one a work of art. There is also a tasty white pudding made with pork and leeks.

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