Our name Poaka literally translates to “Pig” in the Māori language. We chose this name as it really sums up what we do, everything we do is with our stunning free range pigs. We bred our pigs, sustainably free range farm our pigs, process our pigs and turn the pork into our range of tasty products.
Poaka is a unique artisan Salumi (the Italian word for cured, fermented, and air matured meats) producer. Salumi is also sometimes referred to as charcuterie, however charcuterie generally includes cooked pork products, which we do not make. Poaka is located in Aylesbury, just west of Christchurch, New Zealand. All Poaka product are made in our own MPI approved (Registration Number MPI000417), butchery to the highest food safety standards.
To make the best possible product, we’ve chosen to exclusively develop a herd of Free range, Heritage Breed pigs (Tamworth’s, Berkshire’s and Wessex saddleback) on our farm . Poaka’s free range pigs provide all the pork for our melt-in-your mouth, traditional style, handcrafted salami, whole muscle products, bacon and sausages. Our totally free range pigs are born in our pasture, raised in our pasture, and finished in our pasture. A large portion of our free range pigs diet is derived from foraging in our pastures. Also in the autumn we seasonally chestnut finish a selection of our herd in our Sweet Chestnut orchard. The saying “you are what you eat” makes a difference in our pigs, and it shines through in our products.
New Zealand’s version of the delicious historical artefact that is cared for cured, fermented, and air dried salami, dry cured pork, dry cured bacon and fresh sausages. Poaka’s products are right up there with those traditionally produced in the birthplaces of these gastronomic delicacies. And we want to be even better! We bring to New Zealand consumers, the highest quality home grown taste; one they normally have to travel along way to find.
If you have any questions about our products or want to talk about what we do please give us a call on 03 975 4935.