Basecamp Venison Salamistarted 30 years ago with Bill Hensley. Since this time Basecamp has come along way, but our salami recipe has remained largely unchanged. We pride ourselves on our handmade, traditionally smoked, high quality salami, smoked sausage and bierstick products. We do not use fillers or pre-mixes in our products.
In 2011 Nick Fox, a qualified butcher, joined Basecamp where he used his meat processing and butchery skills to increase product ranges for hunters.
In November 2018, Nick and Kelly Fox purchased Basecamp and continue to manufacture for retail customers and process for hunters and lifestyle block owners. Nick now provides meat processing for not only hunters, but also small farm and lifestyle block animals.
Basecamp Salamis can be found at markets throughout the region from our wonderful market sales teams. Check out out market locations for more information. Basecamp salami and small goods can be purchased on-line and couriered to your door.
The meat processing side of Basecamp manufactures salamis, smoked small goods and a wide range of meat products. Basecamp manufactures for both hunters’ game and domesticated farm animals. Meat can be hung directly in the Hunters chiller or sent to us frozen. We have a freight forward service for those people out of our region. Check out ourHunters page.
Basecamp’s premises is on the edge of the Kaimai Mamaku Ranges, south of Katikati in the Bay of Plenty. Our opening hours are 7.30am – 4pm Monday – Thursday where you you can buy directly from us at our factory. There is a heard of red deer surrounding Basecamp that are always of interest for our visitors, including a three year old trophy red stag, Titus.
Basecamp Smoke House
Smoking salamis is a craft which takes years to master. A good smoke will produce a salami that is consistently cooked through out with a rich colouring on the outside. All our salamis and small goods are all hand made and smoked. None of our products are boiled as many salami products are these days. Using traditional smoking techniques takes time but the outcome speaks for itself. Basecamp salamis age in the traditional manner, loosing moisture and becoming firmer and fuller in flavour as they age.