Extensive butchery range for customers
Move over the Hydro Dam, the Rail Trail and the local Orchards. Clyde has another claim to fame . . . the fabulous business and products produced by Clyde Processing Ltd. Located in the aptly named Sausage Alley in Clyde, the firm is headed by Tony Tohill and this month, celebrates 10 years of business. To say being a butcher is in his blood is a bit of an understatement for Tony. Having completed his apprenticeship in his home town of Clyde, and topping this off by growing his skills and knowledge when working in England and Wanaka, Tony was delighted to have the opportunity to develop his own business back in an area he knew well. ‘‘I started working at the Butchery 33 years ago,’’ he said, ‘‘and it felt like it had always been there for me. I wanted to do something for myself in business, so here was the chance.’’ And indeed the rest is now history, and something which was obviously meant to be. The 10 interceding years since the doors of Clyde Processing Ltd opened have been ones of growth for Tony, his family and his fabulous staff, as they built and expanded the business that is now accessed by clients in all corners of Otago and into parts of Southland as well. Processing meat and providing a home kill service are the core components of the business. ‘‘We process meat for customers who are as far afield as West Otago and the Maniototo, through to the top of the Lindis and up to Glenorchy,’’ Tony said. ‘‘They can either do their own killing or bring their meat to us, or we can come to their base and complete this side of things for them before bringing the meat back here to process.’’ ‘‘Then we also have our wholesale side of the business which services clients from Hawea to Dunedin and everywhere in between.’’ Fridays are also a red letter day for personal customers with the retail section opened down the back of the store on ‘Sausage Alley’ in Clyde. This offers a very extensive butchery range to customers, while Tony admits to being very proud of the firm’s specialties which are smallgoods and bacon that continue to bring repeat and new customers through the door. He even caters for gluten free options – with sausages and salami’s. ‘‘What we do here and do well are niche things – we try and fill the gaps which supermarkets and large wholesalers don’t do for the people out there.’’ ‘‘Our sausages are world famous on this side of the street,’’ Tony said. ‘‘We also process bacon in the traditional way, and our salamis are legendary with our specialty one being venison.’’ The sausages the business produces have also been voted the best by wellknown chef and author Annabel Langbein.
Above: Clyde Processing Ltd frontman Tony Tohill.