Since 1912

For over 100 years Campbell’s Butchery has been providing quality meat for the people of North Otago.

The retail shop was originally opened in 1912 by the current owner Tony Campbell’s great-grandfather…

Over the years, the business has been handed down through generations, but there’s more…

Maybe the wee fella will carry on in a family tradition that spans over many more years…

Campbell’s Butchery shop boasts an impressive range of fresh meat, including hams and bacon, cured with their old fashioned sugar and honey recipe.

Smallgoods are made fresh everyday & delivered to supermarkets from Christchurch, in the north, to Invercargill in the south, including Central Otago, Otago, and of course North Otago. Another branch of the business is private processing.

 

Campbell’s Butchery runs three shifts employing 34 staff. The business operates 22 hours per day, processing over 30 tonnes of meat each week and has a large wholesale department supplying Restaurants, Fish & Chip shops, Hospitals, Rest Homes & Hotels. An early morning shift is utilised in order to keep up with these orders.

 

The Night-shift team are a team of 6 staff that are primarily responsible for the production and packaging of the smallgoods products. The team consists of one supervisor, one packer a linker operator, a bowl operator with the last two staff available to help train and complete the tasks at hand during the night. The shift commences work at 5:00 pm. This enables all orders to be entered into the computer system but primarily it enables all products to be made, packed and loaded into the appropriate truck for delivery early the next morning. In most cases when a store receives Campbell’s products the product is literally only a few hours old.