RUE LAVAUD
It’s been an adventure this one - from shearer to charcuterie. Brendan dove head first into butchery when he purchased the Akaroa Butchery & Deli, on Rue Lavaud, Akaroa, in 2011. He learnt on the hop from old style butcher Ross Hunt. It doesn’t take long as a butcher to work out you need to make the most of every morsel of meat, and that quality counts. Enter Eric Varray, the French charcutiere looking for a slice of Peninsula life for his family. Together they crafted a range of pâté that combined timeless French recipes, with nose to tail food philosophy, using legendary local ingredients. 12 years later the lure of the land brought Brendan south where he’s now making his RueLavaud pâté range from Central Otago.
Small batch specialty meats - France on Toast
Featured products
Pork Rillette
$14.50
Salmon Mousse
$14.50
Boudin Noir/Black Pudding
$14.50
Chicken Liver Pâté
$14.50
Pâté de Campagne
$14.50
DELIVERING NATIONWIDE SOON
Black pudding fans rejoice - you can soon order our award winning Boudin Noir and have it delivered nationwide. The Boudin Noir, and our range of French style pates, are getting travel ready. Join our mailing list to be notified once online sales are up .
BUTCHERY MASTERCLASS
Have a hankering to make your own sausages, pâté, or handle a pig-in-a-day? We’re working on a schedule of butchery masterclasses that bring people together to product quality meats, with good company and plenty of feasting. Register your interest and join our mailing list, or enquire about your group event by hitting the button below.
Don’t just take our word for it…
“The boudin noir, a French style of black pudding, from Akaroa Butchery & Deli in Canterbury proved to be faultless, beating 500 other entries in the 2017 Devro Great New Zealand Sausage Competition.
Head judge Kathy Paterson said the boudin noir was a "well-crafted, perfectly balanced sausage with a beyond sensational texture"
— stuff.co.nz
“The winning saussie was the “Boudin Noir” from Akaroa Butchery & Deli.
Head judge Kathy Paterson said the panel was thrilled with the result.Ms Paterson described the snarler as being “well-crafted” with a “beyond sensational” texture - and encouraged all Kiwis to give it a go”