Ex­ten­sive butch­ery range for cus­tomers

Central Otago Mirror - - FRONT PAGE -

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.

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