A Lady Butcher

10/09/2026

Looking for a gift or the chance to try something new? Join us!

08/09/2026

Finding it hard to understand the labels? You’re not alone! This is why our labels come with a map 🇳🇿

“NZPork's chief executive said some supermarkets' pork products had extremely small labelling hidden on the back saying where the pig was bred overseas - but it's marketed as being local.”

Some shoppers think they are buying bacon or ham from New Zealand pigs - but it's not.

01/09/2026

🌸 SPRING GIVEAWAY 🌸

To celebrate the first day of spring, Tulips and A Lady Butcher are giving away an epic prize package worth $395!

🎁 ONE LUCKY WINNER WILL RECEIVE:
✨ A $200 Tulips Voucher
✨ A place in A Lady Butcher's Curing & Smoking Workshop at Churly's Brewpub & Eatery, Auckland (valued at $195)

Learn how to break down NZ Wagyu beef, create your own bresaola recipe, enjoy a guided charcuterie tasting and beverage, and take home 1kg of NZ Wagyu Beef that you've cured. Perfect for anyone keen to impress at summer BBQs!

📅 Workshop Date:
Saturday 17 October | 9:30am–11:30am

TO ENTER:
✔️ Follow and
✔️ Tag a friend in the comments (every tag = 1 entry)
✔️ Share this post to your story and tag both accounts for 5 bonus entries

📆 Competition opens 1 September and runs for 7 days. The winner will be announced after the giveaway closes.

Whether you're refreshing your Backyard or levelling up your BBQ game, we've got you covered. 🌷🥩

Good luck!

T&Cs apply. Open to NZ residents only. This giveaway is not sponsored, endorsed, administered by, or associated with Instagram or Facebook.

29/08/2026

Did you forget that Father’s Day is next week? 😬
Don’t panic—we’ve got your back, and no, you don’t have to settle for another pair of socks or a last-minute supermarket gift card.
Give Dad an experience he’ll actually obsess over: a ticket to our Hands-On Sausage Making Masterclass! 🥩✨
Ever thought about making your own sausages? Now’s his chance. This is a proper hands-on workshop where Dad will get stuck into butchery, recipe development, mincing, and filling and forming two completely different types of sausages himself.
What’s included for $165.00 / person:
* The Masterclass: Full hands-on instruction in crafting top-tier sausages from scratch.
* The Feast: After the work is done, we gather around the long table to share a selection of snacks and celebrate with a craft b**r, glass of w**e, or soft drink.
* Take-Home Perk: He’ll walk away with 1.5kg of his own handcrafted Free Range Pork sausages to show off at home (which means you might actually get to eat the homework!).
Why this saves your bacon:
* Instant delivery: Grab his spot online right now (print it out, pop it in a card, look like an absolute legend).
* Zero waste: No dust-collecting clutter—just world-class craft, charcuterie skills, and damn good eating.
Crisis averted. Book his ticket directly at https://bookings.nowbookit.com 🎟️
Have questions? Drop us a line at [email protected]

23/08/2026

Recap: Master Butchers Challenge

🔪 A week on and after all of your many questions following our appearance on Seven Sharp , we thought we should share our table! As three butchers who happen to be female, the theme of our table took inspiration from the powerful ladies who have come before us; our mothers and nanas of course (Hannah Miller Childs grandma’s bread tin making it in as a prop) and the great many brave women around the world who have pushed boundaries before us. We carry their mantle with pride. 💪

The idea was simple, great “home cooked / diner style dishes” in meat form, with a bit of a cheeky grin. Encouraging the gathering of whanau and the joy in food being shared.

While we didn’t win, we congratulate our brothers of the trade on their inspirational work. We have loved everyone’s interest in our profession and answering all your inquisitive questions!

Stay tuned, Georgina Moleta & Morgan Clark ideas for next year are already on the table.

Thanks to Retail Meat NZ & Pure South for an incredible comp! And to your sponsors for supporting us getting there : Rum and Que Premium Game Meats Behemoth Brewing Company

13/07/2026

🔪 Ready to slice into a new skill? 🥓
Ever wanted to know the real secret behind the perfect cure, or how to make delicious sausages? Now is your chance!

Whether you're a backyard BBQ enthusiast, a home cook looking to level up, or just really, really love charcuterie, we are ready to share our passion with you.

What you’ll get:
✨ Hands-on, practical learning.
🍻 Delicious drinks and bites to keep your energy up
🥩 Your own handiwork to take home and show off (or eat immediately, no judgment!)
🧠 Insider knowledge on sourcing, seasoning, and curing top-tier New Zealand meats

Spots are strictly limited because we keep our classes small and intimate for the best hands-on experience.
👇 Head directly to our official calendar: aladybutcher.co.nz/events

➕ Keep an eye out for our upcoming regional workshop collaborations with Wild Chix NZ

Purposeful Meat

Our focus is to create beautifully cured & preserved meats here in New Zealand from nearby ethically raised animals w/ local ingredients.

05/07/2026

🇺🇸 Celebrating July 4th as only American-Kiwis can! 🇳🇿🍻
Nothing beats a full day of low ’n’ slow cooking, especially getting to break in the new cask cooker, spinning some great country tunes, and making new friends.
🪵 Free Range Pork Ribs – brined, smoked with apple wood and slathered in The Four Saucemen Rib Glaze.
🥪 Fried ‘Bologna’ Sandwiches (with our Mortadella)
🧀 Brisket Pastrami w/ Mac and Cheese
🤠 Frito Pie w/ Pepperoni Chili
Good meat, great music, and even better company.

26/06/2026

Can’t wait to see you Napier ladies!

The Butcher’s Workshop — a hands-on dive into butchery, sausage-making, and meat curing that leaves you skilled, confident, and wildly capable.

10/06/2026

Behind the scenes: Let’s make Chorizo. 👋

Did you know all of our charcuterie is made 100% by hand? No shortcuts, no compromises—just pure craft and care in every single piece.

This smoky chorizo starts with a mix of free-range NZ pork and dry-aged beef, seasoned with a vibrant blend of spices. From there, it’s filled into natural pork casings, fermented, smoked, and air-dried until it’s packed with flavor.

It’s a slow process, but good things take time. 🥩🔥

09/06/2026

💪 Another fantastic class with Wild Chix NZ 🔪

Another amazing weekend with the incredible A Lady Butcher

The girls learnt how to break down and butcher a pig, make the most incredible sausages, learn about meat curing and gain a whole new appreciation for where food comes from and how to make the most of an animal.

There’s something so empowering about learning these traditional skills in such a supportive, hands-on and fun environment. Plenty of laughs, plenty of learning and of course plenty of delicious food along the way too.

A huge thank you to everyone who showed up, got stuck in, asked questions and gave it a go. We absolutely love seeing women stepping outside their comfort zones and building confidence with skills like these.

And of course — a massive thank you to the amazing A Lady Butcher for sharing so much knowledge and passion with our Wild Chix crew!

Who would be keen for another one?