Once you've tasted Havoc Pork you'll know the difference.
Havoc Prime Pork Products had humble beginnings but noble aspirations. Nothing more than a pig farm and a series of ideas written on a paper napkin over lunch. To cut out the middle man. To let people taste the difference. To do it right. We wanted to make sure that Havoc Pork was Free Range, Anti-biotic free, Out-door, Right on and utterly delicious. Not much has changed in the years since that meal.
We continue to supply from paddock to plate with our heads held high. The people, magazines, television shows and chefs nationwide have agreed on the sublime flavour. As for the pigs themselves, well, they’re all over the place, but every night they go back to their own huts.
The pigs are grown on Havoc Farm in Hunter, South Canterbury. 15 minutes from the farm they get turned into beautiful bacon, sausages and gourmet cuts of pork in the Havoc Factory, Belt Street Waimate. Every part of the process is a hands-on endeavour and an affirmation of the ideas on that napkin. It was a radical concept, but we thought it could be done and now we know it can.
We know, because we’re doing it.
Victory!
Saturday, 27 August 2011
On Friday night the South Canterbury Chamber of Commerce saw fit to give Havoc Farm Pork three awards at the Hospitality and Tourism Awards. The Local Food Producer Experience Award, Sustainability Award and The Supreme Award.
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Trip down memory lane
Sunday, 20 February 2011
Cuisine’s 2011 Artisan Awards winners
revive tastes of childhood.
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Havoc Yorkshire Black Bacon Wins Cuisine Supreme Artisan Award 2011
Sunday, 13 February 2011
Avoiding the age old question about the audible impact of one, this is the sound of both hands clapping. The sound of us all jumping up and down with excitement. This is Lady Havoc collapsing into tears of shock and joy. This is her and Butcher John hugging each other and dancing around like tiny school kids learning folk dancing. The Lord of Havoc laughed. He said he would take all credit because without his pigs there wouldn’t be any Yorkshire Black Bacon.
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